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Pandan Pineapple Tarts Cookies Recipe
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Pandan Pineapple Tart Cookies Recipe

Prep Time2 hours
Cook Time30 minutes
Total Time2 hours 30 minutes
Servings: 48 pieces

Ingredients

Biscuit dough 饼干面团:

  • 140 grams cake flour/all purpose flour 蛋糕面粉、中筋面粉 140克
  • 30 grams cornstarch 玉米淀粉 30克
  • 20 grams milk powder 牛奶粉 20克
  • 20 grams custard powder 蛋黄粉20克
  • 1/2 teaspoon baking powder 泡打粉 1/2茶匙
  • 10 grams pandan powder 10 克 香兰粉
  • 125 grams softened butter salted 黄油，软 （咸）125克
  • 35 grams icing sugar 糖粉 35克
  • 1 egg yolk room temperature 蛋黄, 室温度 1粒
  • 1/2 teaspoon vanilla extract 香草精 1/2茶匙
  • 20 grams evaporated milk 淡奶 20克

For the pineapple filling 菠萝挞果酱:

  • 450 grams pineapple tart jam 450 克 菠萝挞果酱

For eggwash 蛋液:

  • 1 egg white 1个蛋清

Instructions

  • Step 1: Prepare the Pineapple Filling
    Weigh out 9g of pineapple tart filling per tart.
    Roll each portion into a ball and set aside.
    You can use store-bought filling or make it from scratch (link in the description).
    Prepare about 48-50 portions of filling.
  • In a bowl, mix the dry ingredients:
    Cake flour, corn starch, milk powder, custard powder, baking powder, and freeze-dried pandan powder.
    Tip: Avoid using liquid pandan essence as it may affect the dough texture.
    In a separate bowl, beat butter and icing sugar on high speed until pale yellow and fluffy.
    Add egg yolk and vanilla bean paste (or vanilla essence). Beat on high speed until combined.
    Pour in the evaporated milk and beat until well combined. Scrape the sides to ensure even mixing.
    Gradually fold in the dry ingredients using a spatula until just combined.
    Tip: Do not overmix.
    Check dough consistency:
    Roll a small piece in your hand—if it sticks, add a bit more flour.
    Wrap the dough in cling wrap and refrigerate for 15 minutes.
  • Use a cookie press to shape the dough.
    Ensure the flower pattern faces downward when pressing.
    Roll dough into a long shape for easy placement in the press.
    Stuff the dough into the cookie press, but avoid overfilling.
    Press the dough out evenly onto a surface in a smooth, continuous motion.
    Place a pineapple filling ball on the dough strip.
    Use a scraper to lift the edge and fold the dough over the filling.
    Cut the dough to form individual cookies.
  • Preheat the oven to 170°C (338°F).
    Use a soft brush to gently apply a thin layer of egg white on top of the cookies.
    Tip: A soft brush prevents damaging the pattern.
    Bake in a preheated 170°C (338°F) oven for 25 minutes or until golden brown.
    Let them cool before serving. Store in airtight containers.

Notes

Use Freeze-Dried Pandan Powder – Avoid liquid pandan essence as it can affect the dough’s texture.
Check Dough Consistency – Mix the dry ingredients and butter mixture just until you don't see dry flour for a crumbly biscuit texture. Roll a small piece in your hand; it shouldn’t stick. If it’s too sticky, add a bit more flour. (Note: If you don't want your cookie to be too crumbly, mix the dough slightly longer.)
Pressing the Dough – When using a cookie press, apply even pressure and move in a smooth, continuous motion to get nice, straight strips.
Soft Brush for Egg Wash – Use a soft brush to avoid damaging the delicate pattern on top of the cookies.
Baking Time & Temperature – Bake at 170°C for 25 minutes, or until the tops turn golden brown.