How have you guys been doing? I hope you're striving well and about. ^^
So Ramadhan 2014 is coming to an end and some are saying that Eid Fitri in the UK is bound to be on Monday 28th, though this still needs confirmation. Either way, I'm very much saddened that Ramadhan is about to end. I hope and InsyaAllah I will be given a chance to meet next year's Ramadhan too. Ameen...
Anyhow, Eid Fitri is supposed to be a phase of happiness, celebration and a massive gathering amongst your family and friends. So I'm looking forward to it, although the celebration here in Lampeter wouldn't be as rousing as in back home, in Malaysia. As unfortunate as it sounds, we have so little Muslims here and my usual routine after Eid prayer is to have a quiet, extravagant meal with my family and to sit in front of a TV, watching good movie. Annnnd....the next few days will resume as normal. Nothing out of ordinary to do and literally speaking nowhere to go.
But then again, the vibe will still be there and Eid will only come once a year, so I might as well appreciate it and make the most of the days.
Last year's Eid: Chicken Satay as our main dish
Enough of the rambling! I will proceed to the recipe which I've promised you all; Mini Pineapple Tart Cookies. Yummm...This is my favorite of all Eid Fitri's cookies.
As a Malaysian, we have this trend or rather traditions I suppose where we tend to bake or buy various types of cookies for Eid. We have Almond London cookies, Dahlia, Peanut Cookies and all other sorts. But what really waters my mouth right now is the subject of this post. Mini Pineapple Tart Cookies is my all time favorite!
So, below is the recipe, for those who would like to try make some. FYI this recipe is my mother's and I'm giving her a huge favor by sharing it here in my blog. Enjoy!
What you need:
- 250g of butter
- 2 tbsp of caster sugar
- 2 tbsp of Ghee butter
- 1 egg
- 1 egg yolk
- 1 tbsp of milk powder
- 1 cup of cornflour
- A pinch of salt
- 1 tsp of Vanilla essence
- 1 tsp of yellow color
- 3 1/4 of plain flour ( or 3 cups of plain flour and a 1/4 of self raising flour )
- Pineapple jam ( bought or homemade )
To prepare the homemade jam, you have to peel the pineapple, cut into medium chunks and blend them in a food processor. Next, you pour them into a large pressure cooker, add a few cups of granulated sugar ( depends on your desirable sweetness ) and a few cloves. Finally, put on the lid of the pressure cooker and cook the jam for about 4 to 5 hours until the excess water dried out.
And for the garnish, crack the egg yolk in a bowl, add a drop of yellow color and a tsp of water. Beat until dissolve.
Next, on to the preparation of the cookie dough:
- In a mixing bowl, add the plain flour, self raising flour, cornflour and the milk powder. Then stir.
- In a separate large, mixing bowl, beat the butter with the sugar until creamy and fluffy.
- Next, add the ghee butter, egg, vanilla essence, salt and yellow color.
- Beat again until dissolve.
- Then, add the ingredients from step 1 little by little and mix the mixture until it become a soft dough.
- Use the tart mold to squeeze a ball of the dough through and out come the tart pastry, like the picture shown below:
*Image from Google*
The tart mold *image from Google
The next step is to spoon a small teaspoon of the pineapple jam onto the very edge of the pastry. And then, roll the pastry tightly. Lastly, brush a little of the yellow egg yolk mixture onto the cookie. Apply this step to the entire pastry.
Bake the cookies for about 30 minutes in a 175 - 180 degree Celsius oven. Once cooked, allow the cookies to cool down before storing them in an air-tight container.
All thanks goes to my sister, for the lovely photos!
And for you readers, I'd appreciate it if you give this recipe a try. It's worth it!
Until next time guys. Happy Eid Fitri Mubarak!