Pineapple filled Vegan Cookies Recipe
Pineapple filled Vegan Cookies Recipe brings tropical sweetness inside soft, buttery cookies. The fruity center, crisp edges, and plant-based ingredients make them delightful.
Ingredients
1 Cup = 200 ml
- 1 cup/137 gram all purpose flour
- 1/2 cup/100 ml butter (we used plant based butter)
- 3 tbsp/40 gram powdered sugar
- 1/4 cup pineapple jam
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp pineapple essence
- Pinch of salt
Instructions
- Take butter in a bowl and whisk it until soft and creamy.
- Add powdered sugar and mix it too with butter.
- Put a sieve on the bowl and add flour, baking powder, baking soda and salt.
- Sift then into the bowl.
- Add pineapple essence and mix.
- Now bring everything together into a dough using your hand.
- Take a small portion of dough and flatten it on your palm.
- Put a thick bolb of pineapple jam measuring around 1 tsp.
- Seal it inside the cookie dough.
- Shape it into cubes.
- Arrange them on baking tray lined with greased butter paper or silicon mat.
- If you find the cracks on your cookies, apply water on them. It will work like a glue.
- Cut the top of cookies in criss cross pattern without cutting through the cookies. This is done just to give cookies a pineapple look, so can skip this step.
- Put the cookies in refrigerator for 30 minutes.
- Bake them in preheated oven @180°C for 25-30 minutes on until cookies turn slightly brown.
- Take them out and let them cool completely. Enjoy.
Notes
- To make quick pineapple jam for this recipe, grind pineapple slices to a smooth puree. Add to the pan alongwith sugar and cook on low heat while stirring continuously until it becomes thick. Then refrigerate on cooling till thick.
- If you will not cease the cracks properly, pineapple jam may ooze out while baking.