Cooking Instructions
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Step 1
In a mixing bowl, stir in
All-Purpose Flour (1 1/2 cups)
and
Powdered Confectioners Sugar (2 Tbsp)
.
Step 2
Quickly cut in
Salted Butter (1/2 cup)
that has been cubed into the dry mixture using a fork or pastry cutter. If you have a food processor, this process can be even faster by quickly blitzing until crumbly.
Step 3
Then, mix in an
Egg Yolk (1)
until the dough turns into sandy chunks.
Step 4
Transfer onto a surface and quickly shape it into a disk. Let it chill in the freezer for at least 30 minutes.
Step 5
Once your dough has been chilled, portion out around 12 to 15 grams of dough and roll it into a ball. Dust well with plain flour and transfer onto your baking tray that has been lined with parchment paper.
Step 6
Press the dough into a pineapple tart mold that has been dusted with flour. Carefully remove the dough from the mold with your hands and place it neatly onto the tray.
Step 7
Preheat the oven to 350 degrees F (180 degrees C), fan-forced.
Step 8
Freeze your dough for about 20 minutes before putting it into the oven.
Step 9
Bake it in the oven for about 10 minutes.
Step 10
Once it is baked, let the cookie cool down for a while, then turn down your oven to 325 degrees F (160 degrees C), fan-forced.
Step 11
Pipe out
Nutella® (2/3 cup)
onto the cookie base using a star tip. If you like your shape to be more defined, you may put the Nutella in the fridge for a while to firm up.
Step 12
Bake it in the oven for about another 9 to 10 minutes until Nutella has firmed up.
Step 13
Let the cookies cool completely before transferring them into an airtight container or serving.
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