Pineapple Tarts (Crust Only)

(Recipe from Do What I Like)

340g plain flour
2 tbsp icing sugar
1/2 tsp salt
200g cold butter
1 egg yolk
1/2 tsp vanilla essence or brandy
5 tsp ice cold water
1/2 tsp baking powder

Egg glaze: Lightly beat 1 yolk with 1 tsp water

1. Lightly beat egg yolk with vanilla essence.

2. Sieve flour, baking powder and icing sugar into mixing bowl. Stir in salt and blend well.

3. Put all butter into flour mixture and cut up butter into small pieces with a knife in the flour.

4. Use rubbing-in method to rub in butter into the flour until it is bread crumbs like.

5. Add egg yolk and ice water into flour and use a fork to blend well to form a dough.

6. Put dough into freezer bag and refrigerate for 1 hour. (Not in the ice-box)

7. Remove dough from fridge and use a rolling pin to roll out dough into 7 mm thick and use tart cutter to cut out the dough. Place tart onto baking tray lined with baking sheet.

8. Bake at 180C for 10 minutes, remove from oven, apply egg wash and lightly press the pineapple filling onto the indentations of the tarts. Bake again at 180C for 10 – 15 minutes or until the golden colour that you desired.

(By not putting in the pineapple from the beginning, it prevents the pineapple from drying out)

Peanut Cookies

Makes 100 bite-sized cookies (Recipe from Do What I Like)

200g ground peanut powder
200g flour
1/2 tsp baking powder
100g icing sugar
1/4 tsp salt
100g - 150g coarsely chopped peanut bits (or more)
100g peanut oil/ corn oil (or more if dough is too dry)

Egg wash:
1 egg yolk lightly beaten with 1 tsp water

1. Put 200g peanuts in a wok and dry fry over low heat till crunchy. Remove the thin membrane and put into a blender and blend till powder form.

2. Mix flour, baking powder, ground peanut powder, icing sugar and salt in a big mixing bowl till well combined. Toss in the chopped peanut bits and mix well.

3. Add in 100g peanut oil or more and mix till a piable dough is formed.

4. Shape as you wish. For me, I use a Watson distilled water bottle cap.

5. Apply egg wash.

6. Bake on a lined tray at 165C for 20 minutes or till golden brown.

Note:
1. Don't add in all the oil in one go. If dough is too dry, you can add more oil. If dough is too wet, you can add more flour.