Corner Café

January 24, 2009

Pineapple Melting Moments

Filed under: Biscuits & Slices — SeaDragon @ 12:00 am
Tags: , , , ,
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Without any filling, these Melting Moments are equally delicious!

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With Pineapple Filling, these Melting Moments taste like the traditional Pineapple Tarts.

Sometimes you can find treasure in the most unexpected places. A few weeks ago, while doing the weekly recycling of papers and bottles, I found a pile of magazines in one of our communal recycling bins for our block of flats. Mind you, normally I wouldn’t have paid much attention to them, but the magazine sitting on top of the pile in the nearly full bin was a perfect copy of the December 2002 issue of Australian House & Garden magazine, and staring straight at me the cover announced ‘32 pages – Café Food, 50 chef’s specials to make’! Hey, for a recipe collector like me, how could I possibly ignore the temptation! Not that I’m encouraging you to go through others trash, haha… Well, anyway, by magic the magazine flew towards me, oh well, I picked it up, flipped through it, and released the ‘important’ 32 pages in it and voila, hence this post is borned.
There were a few recipes for biscuits in there, among them ‘Ginger Snaps’, ‘Choc Cookies’, ‘Yoyo Bites’, and ‘Melting Moments’. The Melting Moments featured was the piped version filled with orange cream, and it used slightly more butter than the Yo-Yo Biscuits I usually made, but less butter and sugar than the equally delectable Viennese Biscuits.
Since then, I’ve been wanting to try out the recipe. As it was, after making my Microwaved Pineapple Filling, I was thinking about other ways of using the filling rather than making more Pineapple Tarts which is rather time-consuming. So combining the two ideas, I decided to use the filling to make these Pineapple Melting Moments!
The biscuits turned out beautifully, they could be a quick replacement for the traditional Pineapple Tarts if you’re short of time as they are so quick and easy to make. Freshly filled, the biscuits are initially light and crispy on first taste, but quickly become melt-in-your-mouth, and the inclusion of the Pineapple Filling makes them taste very similar to eating the traditional Pineapple Tarts! The best thing is, you can make large quantity of the biscuits and have Pineapple Filling ready on the side, then fill the biscuits as required so they keep their initial crispiness on first bite. And they look so cute and dainty too…

Makes approx. 120 (or 60 pairs) mini biscuits

[Ingredients]
250g butter, softened
55g icing sugar mixture
1 teaspoon pineapple essence, or vanilla extract (optional)
225g plain flour
75g wheaten cornflour (wheat starch)

400-450g Pineapple Tarts Filling
http://cornercafe.wordpress.com/
[Preparation]
1. Preheat oven to 180°C. Sift plain flour and cornflour together and set aside.
2. Cream softened butter and icing sugar until light and fluffy. Beat in pineapple essence if using. Add sifted flour mixture and stir through; mixing well.
3. Spoon mixture into a piping bag fitted with a 1cm star nozzle. Pipe 3cm-wide rosettes, about 3cm apart, onto oven trays.

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4. Bake for 10-12 minutes, or until firm and lightly golden brown. Remove from oven and let cool on the oven trays.

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5. In the meantime, prepare filling by rolling into balls 1 teaspoon (about 7g) Pineapple Filling for each pair of biscuits.
6. When the biscuits are cold, sandwich a pair of biscuits with a ball of filling; pressing lightly to stick together. If you want to taste the initial crispiness of the biscuits, fill them only a few hours before serving, as after one day, the filled biscuits will begin to lose their initial crispiness as they start to absorb some of the moisture from the filling and will become softer but still melt-in-the-mouth.

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Taste: Light, melt-in-the-mouth biscuits with delicious tangy pineapple jam centre
Consume: Best within 1-2 weeks
Storage: Store in airtight containers
Recipe Reference: ‘Melting Moments’ recipe from Australian House & Garden magazine, December 2002 issue (recipe originally published by Woman’s Day magazine)

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13 Comments »

  1. Hi,

    every time i make butter cookies, the piped design will be gone when ready. Yours look so sharp, how do you do it?

    Thanks, happy new year!

    Comment by Sarah28 — January 24, 2009 @ 11:34 pm | Reply

    • Sarah28,
      Happy New Year!

      I would blame it on the recipes, haha… I used to have this problems too, now I just use recipes that are reliable to get good results. Try not to use recipes with baking powder and eggs. They are usually the culprits. If the recipe has very high butter content like my Viennese Biscuit recipe, put the tray of piped out dough pieces into the fridge to chill before baking, that should help also.

      Comment by SeaDragon — January 25, 2009 @ 9:31 am | Reply

  2. Hi SD,
    Happy Chinese New Year to you. Sorry, a bit late. Your melting moments are very beautiful. I did mine last year but not good, so I didn’t make it again this year. Yours are sharp, mine usually comes out differently. Will try out your recipe.

    Comment by delia — February 2, 2009 @ 1:14 pm | Reply

  3. Hi SD,

    Was wondering whether the wheat starch above is the same with Tang mien flour.

    Thanks.

    Alannia

    Comment by Alannia — February 23, 2009 @ 5:15 pm | Reply

    • Alannia,
      Yes, the same thing. But you can also use the real corn starch for this recipe.

      Comment by SeaDragon — February 23, 2009 @ 10:36 pm | Reply

  4. Thanks, SD.

    Comment by Alannia — February 24, 2009 @ 3:02 pm | Reply

  5. Hi, may I know when u said can use real corn starch, do u mean those we use to thicken soup in chinese cooking?

    Comment by Wendi — March 12, 2009 @ 1:45 am | Reply

  6. Hi SD,

    I tried this recipe yesterday to finish up my leftover pineapple jam from CNY bakes. The cookies are very GOOD– cripsy on the outside, fluffy on the inside and melt in you mouth. With the pineapple jam they are heavenly good. They are so mini and cute, especially good size for little kids. I just made the dough into small balls and press to form a mini disc as I had problem piping the dough– I used the piping tip and bag meant for cake decorating and I found it’s very hard to squeeze out the dough so i gave up. How do you pipe so beautifully? I’m thinking maybe I should use a cookie presser… any suggestions?

    Thanks,
    Regina
    p/s: your golden cake swiss roll looks SO gorgeous, it’s on my to bake list now… :)

    Comment by reginachennault — March 17, 2009 @ 4:15 pm | Reply

    • Glad you liked them :)

      Here’re a few tips: Use a good sturdy piping bag. Make sure the butter is very soft (almost to the point of about to melt) when you start creaming, this ensure the batter is soft when you are going to pipe out. Pipe them out as soon as possible, as cold weather can harden the batter very quickly.

      Yes, you can try using a cookie press, but if your batter is firm you’ll still have similar problems though.

      Comment by SeaDragon — March 20, 2009 @ 7:13 pm | Reply

  7. [...] little cuties a while back but didn’t get to blog about it till now. I got the recipe from Corner Cafe, but mine are not as pretty as Corner Cafe as I had problem piping the dough, so I end up with a [...]

    Pingback by Pineapple Melting Moments « Queen of the Chennaults — May 24, 2009 @ 5:21 pm | Reply

  8. Yr melting moments look great~!! I tried making them a couple of times before using a different recipe.. but yrs look much much better :D Will give yr version a go and let you know the results :D

    Comment by Cluelessbaker — June 17, 2009 @ 11:05 pm | Reply


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