Pineapple Jam Squares
Most Indonesians prepare nastar (pineapple tarts) for festive occasions, such as Chinese New Year, Christmas, or Idul Fitri. They are delicious, but can be time …
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 225 gram (~ 1 1/2 cup) all-purpose flour
- 135 gram (~ 1 1/2 cup) oats
- 100 gram (~ 1/2 cup) brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 8 tablespoon (1 stick) unsalted butter, melted
- 1 egg
- 1 cup pineapple jam (homemade or store-bought)
Instructions
- 1
Preheat oven to 180 Celsius (350 Fahrenheit), and line a 8"x8" square cake pan with parchment paper with an overhang to make it easier to release from the pan later.
- 2
In a large mixing bowl, mix together all-purpose flour, oats, brown sugar, baking powder, and salt. Pour melted butter and mix well, then add the egg and mix again. This is our cookie dough mixture.
- 3
Place 2 1/2 cup of the cookie dough mixture into the prepared pan, press to make the cookie base.
- 4
Spread the pineapple jam over the cookie base, then crumble the remaining cookie dough mixture on top of the jam.
- 5
Bake in the preheated oven for about 40-45 minutes, or until the top is golden brown.
- 6
Remove from oven and let the cookie cool completely in the pan.
- 7
Gently remove cookie from pan (that's why you want the paper overhang, to make this step easy), cut neatly into squares.
- 8
You can cut however large or small you want, from 1"x1" tiny squares (64 tiny squares total), all the way to large 9 squares. Store leftovers in air-tight container.