Malaysian Pineapple Tart Cookies
Ingredients
- 120g butter
- 120g beef tallow
- 450g all-purpose flour
- 1 egg
- a pinch of salt
Filling
- pineapple filling, as needed
Preparation
Break the egg into a mixing bowl followed by butter and beef tallow.
Mix until well combined using a hand whisk.
Add flour little by little and mix until it becomes dough.
Shape the dough and form tarts according to preference and taste.
Spoon pineapple filling in the middle of the cookies as needed.
Preheat oven to 170°C to 180°C and bake for 20 to 25 minutes or until done.
Tips
This biscuit is very easy to prepare because it does not require many ingredients.
It is better eaten with pineapple jam as it adds sweetness to the tart and has a fragile texture when chewed.
