Bought ready made ones from Phoon Huat. In Singapore it is about the range of $4.50 to $5.00 per packet.
500 g butter (I use Anchor salted butter)
120 g sugar powder (add 20-30g more if you like them sweeter)
a pinch of salt (if you use unsalted butter)
4 yolks (medium sized eggs)
650 g plain flour ( I like Prima)
2 tsp baking powder
1 tbsp cornflour
1 tsp vanilla essence or pineapple essence
Crushed cornflakes and pink sugar
1 egg yolk plus 2 tsp water
Using a mixer, cream the butter and sugar powder till it is pale and creamy. One at a time, add in egg yolks mixing in low speed till they are just blended. Using a flat spatula, fold in the flour. This recipe is very soft so you may want to chill it in the fridge for few hours if you intend to use a cookie cutter. Otherwise, the cookie press is fine if you want to make them like what I did in the pics.
Just insert into the cookie press, press about 4 inches long, add a rolled pineapple jam inside and roll it up. Place on tart liners, brush with egg wash and bake.
Roll your pastry in a ball, flatten it, add a pineapple jam ball into it and roll it up. Roll the balls into the crushed cornflake cookies and sprinkle with sugar. Lay each rolled cookie ball in a tart liner. Brush with egg wash and bake.
Oven bake your cookies in 150 deg C for about 30 minutes. I’m using an oven with fan that just won’t turn off (spoilt). If your cookie is just nicely light golden brown, it is ready. Cool it on a wire rack and store them in air tight containers. Enjoy!