Pineapple Tart Matcha Cookies
Treat yourself to something truly special—the ultimate sweet treat with our delightful pineapple jam rolled in soft, buttery milky matcha cookies! These gem bites are not just a dessert; they’re a little slice of happiness that’s perfect for any time of the year. Imagine sinking your teeth into these heavenly cookies, where the sweet pineapple and rich matcha create a deliciously harmonious blend that brightens up your week! With the enchanting hue from Suncore Foods® Midori Jade Matcha Powder, these treats are as beautiful as they are yummy. Once you take a bite, you’ll understand why they’re so special—it’s pure bliss! Sweeten your day and enjoy every delicious moment!
Ingredients
Directions
1. The Pineapple Jam — Using a blender, put in pineapple chunks and blend for just 3-4 seconds so that we won't end up with such a fine paste. Work with a few chunks at a time. Pour the blended pineapple into a pot. Add in sugar and cook on medium heat for 30 minutes until the liquid evaporates. Stir now and then. When the jam gets thicker, stir frequently to avoid it getting burnt. Leave to cool completely. Once cooled, make more or less 1 inch thumb sized logs and place them on a plate. Cover with cling film to prevent them getting dry. Keep in the fridge until ready to use. Preparing them in advance is going to make it easier when we're rolling the cookies later.
2. Matcha Cookies — In a bowl, sift together flour, Suncore Foods® Midori Jade Matcha Powder, custard powder and set aside. In another bowl, add in butter, icing sugar and mix just until well combined. Add in powdered milk and mix. Add in egg yolk, vanilla extract and mix again just until well combined. Lower the speed and add in the flour bit by bit, mixing just until well combined each time. Form into a ball, cover with cling film to prevent it from getting dry when not using. Generously flour on the work surface. Work with ⅓ dough at a time. Form into a disk, flour the rolling pin as the dough is a bit soft and sticky. Roll into 5 mm thickness.Note: If the dough is too soft, place it in the fridge for 5 minutes. Not too long as it gets harder it will break when we roll it later Flour the line rolling pin and gently roll it on the dough, making lines on it. Cut into 2.5x1 inch stripes. Carefully take one stripe and flip it on a rigid yet flexible plastic. Place one jam log at one end and start rolling it with the dough. Cut excess dough if any. See the video for a better understanding. Place them on a baking tray with a baking sheet. Gently brush with egg yolk. Bake at 175ºC (345ºF) preheated oven for 20-25 minutes or until bottom edges are golden brown and they're fully cooked. Cool completely on a rack.