During Chinese New Year, tangerine is the official fruit. Every Chinese family will surely have tangerines. Tangerine in Cantonese is ‘kum’ which has the same pronunciation as gold in Cantonese. So, tangerine is an auspicious fruit during this festive season.
It is the Chinese customs to visit families and friends during the 15 days of Chinese New Year celebration. During such visits, the visitor will bring gifts which always include tangerines.
I saw this Tangerine Cookies in a recipe book which Ben brought back from Malaysia and its just perfect for Chinese New Year celebration. Unfortunately, the Tangerine Cookies did not turn out as pretty as those in the recipe book. I think its the temperature of the oven which caused the cookies to be slightly burn. Anyway, if you would like to try this recipe, I’ll recommend you lower the oven temperature.
Since the first batch of the Tangerine Cookies did not turn out as I expected, I used the rest of the pastry to make Pineapple Tarts. Actually its more to a Thump Print Pineapple Cookies because I do not have a pineapple tart cutter.
The Pineapple Tart turned out pretty good. Of course, I bake them in lower temperature that the recipe book recommended. I have always love the tartness of the pineapple in a slightly sweet pastry cookie.
- Pineapple filling (I will blog about this tomorrow)
- 300g plain flour
- 50g custard powder
- 1 tablespoon milk powder
- 180g butter
- 70g icing sugar
- 1 egg
- 1 beaten egg yolk
- Cloves for decoration
Preheat the oven to 400F (I would recommend 350F).