Wednesday, June 12, 2019

Pineapple Cookies


Cookie or pie, well, you can call it the way you want.


A small crumbly cookie that filled with a load of pineapple filling. By making the filling by yourself, you can control the sweetness of the filling, and that's what I like most about this recipe. Because, most of the time, when I bought this kind of cookie, I thought that the filling was too sweet for my taste. Plus, making the filling from canned pineapple in syrup is not hard to do too.
 Anyway, with less sugar, it means that you can't keep this cookie for too long, it can be kept for just 2-3 days (or 1 week in the refrigerator), but, this recipe is very small, and it's very easy to make too, so I don't think that you will have problem finish it in short time ^^.

Note: When making the filling, after adding the yogurt, if you think it's too wet, you can heat the filling in the microwave for 1-2 minutes (600w) to make it drier. 



English: Pineapple cookies
สูตรภาษาไทย: คุกกี้สัปปะรด

日本語のレシピ:パイナップルクッキー
Youtube: คุกกี้สัปปะรด/ Pineapple cookies/ パイナップルクッキー



Pineapple Cookies
Uses a 18cmx7cm loaf pan 



Filling
300 g (net weight) ......... Pineapple in syrup
1 tbsp .............................. Honey
1 tbsp .............................. Plain yogurt
Cookie dough
80 g ................................. Cake Flour
20 g ................................. Almond powder
20 g ................................. Icing sugar
1/4 tsp ............................. Baking powder
1/8 tsp ............................. Salt
25 g .................................. Egg
1/2 tsp .............................. Vanilla extract
1 tsp .................................. Plain yogurt
35 g ................................... King Rice bran oil




Preheat an oven to 190℃
Line 18cmx7cm loaf pan with baking paper.


 I use King Rice bran oil.


 Put the pineapple in a bowl of a food processor, process until fine.


 Pour the processed pineapple into a pan with honey, and place over low heat.
Let it boil, stirring from time to time for 12-15 minutes (Until the mixture become dry).


 Remove from the heat, and mix in the plain yogurt.


 Pour onto a lined sheet pan, let it cool completely before using.


 Put the flour, almond powder, icing sugar, baking powder, and salt into a bowl, whisk to combine.


 Pour the egg, vanilla extract, plain yogurt, and rice bran oil into the bowl. 


 Mix to combine.


 Remove from the bowl, roll with a rolling pin into 18 x 20 cm rectangular.



Place the filling in the center.


 Cover the filling with the cookie dough.






 Place into the prepared loaf pan.
Bake for 35-40 minutes.


 Remove from the oven and let it cool completely.


Cut into pieces before serving.


Pineapple Cookies

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