Archive for the ‘Pineapple Melting Moments 鳳梨夾心奶油酥餅’ Category

I made this little cuties a while back but didn’t get to blog about it till now. I got the recipe from Corner Cafe, but mine are not as pretty as Corner Cafe as I had problem piping the dough, so I end up with a hamburger look instead :)… These little guys are so mini– they are the smallest cookies I have ever baked, which is good for our little ones at home because they can just pop one in the mouth without crumbs falling everywhere. Flavor– the cookies are very fluffy and buttery and really melt in the mouth (I can just eat them plain with a cup of tea), with the pineapple jam filling the cookies is sweet and tangy at the same time, much like pineapple tarts but without lots of work. Don’t have pineapple jam? Make it with raspberry jam, lemon curd, nutella etc… you name it. Cookies can be made ahead of time but put in the filling a few hours before serving, otherwise the cookies won’t be as crispy.

Pineapple Melting Moments

Pineapple Melting Moments

Pineapple Melting Moments (makes 120 mini cookies quarter dollar size, or 60 pairs). Recipe from Corner Cafe.


(2 sticks) 250g butter, softened
(5-6 tbsp) 55g icing sugar mixture
1 teaspoon pineapple essence, or vanilla extract (optional)
(1 1/2 cup) 225g plain flour
(2/3 cup) 75g wheaten cornflour (wheat starch)

Filling: 60 portions of Pineapple jam rolled into size of small marble balls. Click here for pineapple jam recipe.


  1. Preheat oven to 180°C (350°F). Sift plain flour and cornflour together and set aside.
  2. Cream softened butter and icing sugar until light and fluffy. Beat in pineapple essence if using. Add sifted flour mixture and stir through; mixing well.
  3. Spoon mixture into a piping bag fitted with a 1cm star nozzle. Pipe 3cm-wide rosettes, about 3cm apart, onto oven trays. (I had problem piping the dough so I just divided the dough into 120 mini balls and use a fork to make impression on the top).
  4. Bake for 10-12 minutes, or until firm and lightly golden brown. Remove from oven and let cool on the oven trays.
  5. When the biscuits are cold, sandwich a pair of biscuits with a ball of filling; pressing lightly to stick together. If you want to taste the initial crispiness of the biscuits, fill them only a few hours before serving, as after one day, the filled biscuits will begin to lose their initial crispiness as they start to absorb some of the moisture from the filling and will become softer but still melt-in-the-mouth.

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