Pineapple-Shaped Tart Cookies

Always cover the dough with cling film to avoid it from getting dry.

Blend pineapple chunks in a food blender briefly for 10 seconds. We don't want a super fine texture. Cook in a pot (preferably a non-stick) with sugar on medium-high heat until it stops splattering and most liquid evaporates.

Use medium heat and continue cooking until it's thickened and golden brown in color. Stir frequently at this stage to avoid it from getting burnt.

Place into a bowl and let it cool completely. Make 15 grape-sized balls of 0.4 oz (12 g). Chill in the fridge meanwhile.

Mix all-purpose flour, powdered milk, instant custard powder mix, and salt in a bowl, and set aside.

Mix butter, powdered sugar, and vanilla extract in a bowl using a spatula. Mix in the egg. Add 1/3 of the dry ingredients at a time, mixing well after each addition. Bring everything together into a dough ball at the end with your hand.

Remove 2.1 oz (60 g), place it in another bowl with matcha powder, and mix. Divide into 15 balls.

Divide the other dough into 15 portions of 1.2 oz (33 g) each. Form into balls. Flatten one and fill it with the jam, seal and roll it into an oval shape. Repeat.

Preheat oven to 350ºF (175ºC) using top and bottom heat, without the fan. Line a baking pan with parchment paper.

Sprinkle some cornstarch inside the mold and shake off the excess. Press 1 green ball into the leaves part of the mold. Then place one jam-filled dough inside.

Press on the working surface, lift it up and gently peel the pineapple-shape dough out of the mold. Place on the prepared baking pan. Repeat with the rest.

Brush only the yellow-colored dough with egg yolk. Bake on the middle rack for 17-20 minutes or until golden brown. Cool completely before storing. Enjoy!

Divide the jam and dough into 25 balls. Wrap a piece of jam with dough, roll it into a log, flattening it a bit. Make a shallow criss-cross on top using the back of a knife. Repeat with the rest. Bake as per the recipe instructions above.