Description
Delicious cookies with a filling of pineapple and minimal sugar. And unrefined cane sugar makes them even tastier and more useful.
Ingredients
-
Flour
225 g
-
Butter
175 g
-
Water
100 ml
-
Lemon juice
1 tsp
-
Starch
0.5 Tbsp
-
Pineapple
225 g
-
Brown sugar
50 g
Cooking
Sift the flour with the salt, add the cubes of chilled butter and rasteret butter with flour into crumbs. Instead of butter you can use margarine
Mix water and lemon juice
Knead a soft dough.
Roll into a rectangle measuring approximately 12h25 see to Lay the bottom third of dough up and top - down. Turn the dough so that the folds were on either side of you. Wrap in cling film and put into the fridge for 15 min. After repeating the procedure of folding 4 more times. Put into the refrigerator for another 30 minutes.
Meanwhile, prepare a filling. Dissolve the starch in 1 tbsp of pineapple syrup.
Heat the pineapple in the remaining syrup to mix with the starch
Boil until the mixture become smooth
Divide the dough into two parts
One part roll out to a thickness of 6 mm. Cut out circles. In the recipe it is recommended to cut out 8-10 circles, I took a small glass and I got 15 slices
The slices to transfer to the baking sheet
Sprinkle half a tablespoon of the pineapple filling, if the circles are bigger and the toppings more respectively. Two tablespoons of thickened syrup to be postponed.
From the second half of dough cut the same circles and sharp knife to make incisions in the form of mesh.
Lubricate the edges of the dough with water and cover with mesh "cap". Preheat the oven to 200C. Lubricate pending with the syrup because pineapple is not very sweet, and the dough is fresh, sprinkle with sugar cane. Optionally, you can mix the sugar with the cinnamon.
Bake for 20-25 minutes.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.