1 Review

My first attempt. Halved the recipe and made 11 shortbread at the end (could've made 12 if I didn't mess up my first one) I don't have square baking moulds, used silicon cup instead. I followed the instruction shaping the shortbread into small balls and gently flattened into the silicon cup, then pressed the cup to shap four round corners. It turned out just as fine. Took me twice as long to cook the pineapple filling. It might be my hob isn't very powerful. The filling turned out just the right sweetness to my liking. The pastry is soft and crumbly that just melts in my mouth. Delicious!!

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jali.trizamar October 30, 2014
Taiwanese Pineapple Cakes