Tangerine cookies for Chinese New Year
(an alternative to the usual big-sized pineapple cookies)
tangerine cookies to be baked
Pineapple Filling:
2 pineapples 
180g rock sugar
1 teaspoon cinnamon powder
300g plain flour
50g custard  powder
1 tablespoon milk powder
180g butter
70g icing sugar
1 egg
2 egg yolk (for egg wash)
Cloves for decoration
To make the jam fillings: (Prepare filling to cool before starting on the pastry)
Cut pineapple to pieces and finely grind in a food processor. Place pineapple, rock sugar and cinnamon in a pot and cook slowly over low heat, stirring constantly until liquid is evaporated. Leave jam to cool .
Cream the butter and icing sugar until fluffy and beat in the eggs. 
Sift in the flour, custard powder and milk powder into the butter mix, until the dough holds together. 
Divide pastry into small balls (about 2-3 cm diameter)
Preheat oven to 190 deg C
Flatten each pastry ball and put some filling in the centre. Wrap up and shape into balls. Arrange all the balls on a lined baking tray. 
Brush the pastry balls with beaten egg wash and stick one clove on the top.
Bake for about 12 minutes.

Additional information