Makes 20 Cookies

INGREDIENTS

PASTRY INGREDIENTS:

250g salted butter, softened

375g plain flour

3 egg yolks

100g caster sugar

20g cornflour

25g milk powder

EGG WASH INGREDIENTS:

1 egg

1/2 tsp QUEEN vanilla essence

FILLING INGREDIENTS:

600g DOLE pineapple flesh (1 medium DOLE pineapple), peeled and core removed

180g palm sugar

1 lemon, juiced

5 whole cloves

1 cinnamon stick 5cm

METHOD

Pastry

1. Pre heat oven to 180˚C fan bake
2. In a stand mixer. Place your softened butter and sugar and beat until light and fluffy.
3. Beat in the egg yolks one at a time, beating well between each addition.
4. In a separate bowl, sift together the flour, cornflour and milk powder. With your mixer on low, add the flour mixture to your creamed mixture until just combined.
5. Place onto your bench and gently knead together to form a soft ball. It should not be too sticky or too dry. You can adjust the amount of butter or flour if necessary.
6. Roll into a ball once well combined, flatten lightly with your hands and wrap in cling film until required.

For the pineapple filling

1. Peel and core the pineapple. Roughly chop and place into a food processor, pulse until finely chopped but not puree.
2. In a saucepan, combine the pineapple, palm sugar, lemon juice, cloves and cinnamon.
3. Place on a medium to high heat and cook until the mixture is dark thick and sticky.
   It should resemble a thick jam. Remove the cloves and cinnamon stick. Place in the fridge to cool.
4. Once cooled roll your pineapple mixture into teaspoon balls and place back into the fridge.
5. Divide pastry dough and roll into 2.5cm balls. Flatten the dough in your hand into a round shape. Your hands will warm the dough slightly which will make it easier to use and stop the dough from cracking.
6. Place a ball of the chilled pineapple filling into the centre of the pastry then mould the pastry around it.13. Shape into a small round ball with no cracks in the dough.
7. Place your Nastar ball on a baking sheet lined with baking paper and gently place a clove into the top of each ball.
8. Make the egg wash, beat together the egg and vanilla essence.
9. Brush your Nastar cookies with egg wash and bake for 20 minutes until golden brown.