Cranberries Shortbread

Thanks Ah Gim from SHC for sharing the recipe. 

100g butter

50g icing sugar

150g plain flour

Handful of chopped cranberries (i soaked it with some orange juice)

1. Beat butter and sugar. 

2. Add in flour gradually. 

3. Add in cranberries. 

4. Roll dough then cling wrap it. Freeze it for an hour. Thaw it for 10 mins before slicing. 

5. Slice and lay on baking tray. 

6. Bake in preheated oven at 170'C for 15 mins. 

Emborg Butter Cookie

Recipe adapted from emborg butter. 

100g butter

40g sugar

50g icing sugar

2g salt

1tsp vanilla essence

135g plain flour

15g corn flour

1. Cream butter & sugar till fluffy. 

2. Add in essence. 

3. Add in flour. Mix well.

4. Chill dough for 30 mins. 

5. Roll small balls and slightly flattened it. 

6. Bake in preheated oven at 190'C for 17 mins. 

Pineapple Pillow

Thanks Ngai Leng for the wonderful recipe and idea. 

Adapted from: http://mymindpatch.blogspot.my/2016/01/fortune-pineapple-tart.html?m=1

300g plain flour

25g corn flour

1/2tsp salt

200g butter

40g icing sugar

1 yolk

1/4tsp vanilla essence

1. Cream butter & sugar. 

2. Add yolk and vanilla essence. Mix well. 

3. Fold in flour. 

4. Cling wrap and keep in fridge for an hour. 

5. Roll dough into balls. I measured using 1tsp spoon. 

6. Wrap pineapple filling (prepared earlier) with the dough. 

7. Lay the wrapped dough on a piece of cling wrap. Use a dough scraper to push it till long dough. 

8. Stamp accordingly. 

9. Brush thin layer of egg on the surface. 

10. Bake in preheated oven at 170'C for 15mins.