Surprising as it may sound, dessert aficionado and 2018 MasterChef contestant Jess Liemantara (aka Jess Lemon) is not the sweet tooth you’d expect her to be.
“My mum is the only one in the family who really loves sweets. I’m not a fan of desserts myself, but I do love making them and watching people enjoy all my hard work!”
Despite this admission, Jess spends virtually every waking hour creating masterful desserts that draw inspiration from her vivid imagination, her family history and time abroad.
One such delicacy that Jess prepares every Lunar New Year are pineapple cookies based on her Grandma’s traditional recipe.
“I have lots of fond memories of being invited into Grandma’s kitchen to help her prepare the jam and dough for the cookies. She was always careful not to waste any ingredients, which is one of many learnings I took from our time together.” Jess Liemantara
Now a staple of her dessert repertoire, Jess prepares the pineapple cookies each Lunar New Year to share and enjoy with family and friends. We were lucky enough to welcome her into our beautiful Franklin display home in East Bentleigh, Victoria to showcase how these delectable little Lunar New Year treats are made.
If you’d like to don an apron, channel your inner MasterChef, and make these pineapple cookies for yourself, scroll down for the ingredients and steps you’ll need to follow. Even better, press play above and watch a replay of our webinar featuring Jess and host Chris Carroll.
One thing to note, which may not be to everyone’s taste, is the optional inclusion of cheese in the recipe.
“One thing Indonesians like to do is put cheese on everything, cookies included! But if that’s not your thing, simply leave it out of the recipe; I know it’s not to everyone’s taste.”
Grandma's Traditional Pineapple Cookies
Makes: 60 cookies
Prep time: 30min
Cooking time: 1.5hrs
Ingredients
Pineapple jam
- 1kg Fresh pineapple puree with pulp (1 ½ pineapples, skin and heart removed, flesh processed, don’t strain)
- 140g raw sugar
Biscuit dough
- 130g butter, soft
- 130g margarine
- 50g caster sugar
- 2 egg yolks
- 350g plain flour
- 2 tbsp milk powder
- 1 tsp salt
Egg wash
- 2 egg yolks
- 1 pinch of salt
- 200g block of tasty cheese
Method
To make Pineapple puree:
- Trim pineapple skin off and discard.
- Slice around the heart of the pineapple.
- Discard the heart and cut the pineapple flesh into small chunks.
- Blend the pineapple to a pulp in a food processor no added water.
- Process until all fruits are pureed.
To make pineapple jam:
- Combine the pineapple puree and sugar in a heavy base saucepot. Using a wooden spoon or rubber spatula, cook the mixture on medium to low heat stirring continuously.
- Allow the mixture to reduce to 1/3 of its volume. Continue to cook until the mixture is a golden amber colour and has changed to a more thicker paste consistency.
- Taste the jam and adjust sugar ratio as required.
- Remove from the heat and pour the mix onto a baking tray, spread evenly and cover the surface with go between or glad wrap. Cool completely.
To make biscuit dough:
- Preheat oven to 140ºc
- Combine the flour, milk powder and salt into a bowl, set aside.
- Beat the butter, margarine and sugar in a stand mixer bowl fitted with a paddle attachment. Beat on high until creamy and fluffy.
- Add in egg yolk beating well after each addition.
- Scrape down the sides and gradually add in the dry ingredients in 3 stages. Mix well after each addition.
- Portion the dough into 15g dough balls.
- Mould the dough into a thimble shape by forming a hole using your thumb. Make a big enough hole to fit the cooled pineapple jam.
- Close the base of the cookie by gently pushing the sides into the center.
- Continue with remaining balls and assemble onto a baking tray lined with baking paper. Allow 1.5cm space in between each cookie
To make egg wash:
- Combine egg yolk and salt together whisk until combined. Brush the tops of the cookies and grate the tasty cheese on top (optional).
- Bake for 20-30 minutes or until golden.
- Cool down and enjoy.
- Store in an airtight container once cooled.
If you’d like to taste Jess’s other creations, visit her online store here. To find out more about the Franklin from our Designer range, call 1300 786 133, take a virtual tour or visit this beautiful design on display.
