pineapple shortbreadi have some remaining pineapple jam lying in the fridge and thought i should just clear it up..

this pineapple shortbread has been one of my favourites because it is so easy to make (except for the pineapple jam which takes a bit of time).

Original recipe adapted and translated from here

Pineapple Shortbread

Ingredients
130g butter (softened and cut into small pieces)
25g icing sugar
30g bread flour
175g cake flour
30g milk powder
10g parmesan cheese powder (purported to be the secret ingredient that makes the shortbread so yummy)
1 egg
400g Pineapple jam

pineapple shortbread
Pineapple jam
Ingredients
500g winter melon (after removing skin and seeds removed)
500g pineapple (after removing skin)
80g sugar
80g maltose syrup

Directions
– prepare pineapple jam by cutting winter melon and pineapple into small chunks. Place in processor so that you get a puree
– cook puree in a saucepan (no oil needed) over medium heat constantly stirring till puree is almost dry
– after 20mins, add sugar and maltose syrup and continuing cooking. Constantly stir the puree so that it does not get burnt at the bottom
– cook till puree has dried up and filling is thick and dark in colour (and produces thread like consistency your scoop it). Turn off fire and cool jam
– Divide 400g of pineapple jam into balls of 20g each (i.e. you will get 20 balls of filling)
– Preheat oven to 170 degrees C and prepare shortbread mixture
– Cream butter and add icing sugar. Beat till it is pale
– Add egg to butter/sugar mixture in few additions and incorporate well after each addition
– sift flour, milk powder and cheese powder into the above and mix gently till you achieve a soft dough
– Chill dough in fridge for 30 mins (though blogger did not do this)
– Divide dough into balls of 20g. Please note that the proportion of shortbread to filling is 1:1 but the blogger do suggest 1.5:1 proportion for amateur bakers (or if you are not too confident with 1:1 proportion)
– Wrap filling into dough and place into mould (if you are using)
– bake for 15 mins and flip shortbread to the other side and bake for another 5 mins
– remove from oven and cool

pineapple shortbreadPersonal notes:
– i did not use the mould this time as i wanted to make mini pineapple shortbread balls using 10g shortbread and filling each
– i also did not chill dough in the fridge

Pollution index: 239 (very unhealthy)

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(2) Comments

  • Angela Chan (January 23, 2015)

    How many eggs in this recipe? Thank you

    • Victoria Bakes (January 24, 2015)

      Hey Angela

      thanks for picking it out!! it\’s 1 egg and i have updated accordingly.

      many thanks.

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