450g top flour
250g unsalted butter room temperature
60g caster sugar
15g custard powder
20g coffeemate
1 egg
1 teaspoon vanilla extract
1/2 teaspoon salt
Pineapple paste
Gel food colors

Method
1. Preheat oven to 150 degrees(Unox 140). Sift flour, salt, custard powder and coffeemate together. Leave aside.

2. Cream unsalted butter and sugar till light and creamy, add in egg and vanilla extract and mix till combined,

3. Add in flour mixture and mix till a dough forms. Do not overmix. Separate dough into portions and mix in gel color. Wrap pineapple paste with dough and shape into desired shape. If you want to draw details onto dough, take some dough and mix with water and gel color(not too watery if not the color wont stay on)

4. Bake for 15(Unox 12) mins. I’m using my Unox Arianna can place on all racks. Cool completely before storing in airtight containers.

450g top flour
250g unsalted butter room temperature
60g caster sugar
15g custard powder
20g coffeemate
1 egg
1 teaspoon vanilla extract
1/2 teaspoon salt
Pineapple paste
Gel food colors

Method
1. Preheat oven to 150 degrees(Unox 140). Sift flour, salt, custard powder and coffeemate together. Leave aside.

2. Cream unsalted butter and sugar till light and creamy, add in egg and vanilla extract and mix till combined,

3. Add in flour mixture and mix till a dough forms. Do not overmix. Separate dough into portions and mix in gel color. Shape into desired shape. If you want to draw details onto dough, take some dough and mix with water and gel color(not too watery if not the color wont stay on)

4. Bake for 15(Unox 12) mins. I’m using my Unox Arianna can place on all racks. Cool completely before storing in airtight containers.

450g top flour
250g unsalted butter room temperature
110g caster sugar
15g custard powder
20g coffeemate
1 egg
1 teaspoon vanilla extract
1/2 teaspoon salt
Pineapple paste
Gel food colors

Method
1. Preheat oven to 150 degrees. Sift flour, salt, custard powder and coffeemate together. Leave aside.

2. Cream unsalted butter and sugar till light and creamy, add in egg and vanilla extract and mix till combined,

3. Add in flour mixture and mix till a dough forms. Do not overmix. Separate dough into portions and mix in gel color. Shape into desired shape. If you want to draw details onto dough, take some dough and mix with water and gel color(not too watery if not the color wont stay on)

4. Bake for 15 mins. I’m using my Rowenta oven Fan Mode Bottom Heat Centre Rack. Cool completely before storing in airtight containers.

450g top flour
250g unsalted butter room temperature
110g caster sugar
15g custard powder
20g coffeemate
1 egg
1 teaspoon vanilla extract
1/2 teaspoon salt
Pineapple paste
Gel food colors

Method
1. Preheat oven to 150 degrees. Sift flour, salt, custard powder and coffeemate together. Leave aside.

2. Cream unsalted butter and sugar till light and creamy, add in egg and vanilla extract and mix till combined,

3. Add in flour mixture and mix till a dough forms. Do not overmix. Separate dough into portions and mix in gel color. Shape into desired shape. If you want to draw details onto dough, take some dough and mix with water and gel color(not too watery if not the color wont stay on)

4. Bake for 15 mins. I’m using my Rowenta oven Fan Mode Bottom Heat Centre Rack. Cool completely before storing in airtight containers.

450g top flour
250g unsalted butter room temperature
110g caster sugar
15g custard powder
20g coffeemate
1 egg
1 teaspoon vanilla extract
1/2 teaspoon salt
Pineapple paste
Gel food colors

Method
1. Preheat oven to 150 degrees. Sift flour, salt, custard powder and coffeemate together. Leave aside.

2. Cream unsalted butter and sugar till light and creamy, add in egg and vanilla extract and mix till combined,

3. Add in flour mixture and mix till a dough forms. Do not overmix. Separate dough into portions and mix in gel color. Shape into desired shape. If you want to draw details onto dough, take some dough and mix with water and gel color(not too watery if not the color wont stay on)

4. Bake for 15 mins. I’m using my Rowenta oven Fan Mode Bottom Heat Centre Rack. Cool completely before storing in airtight containers.

200g Unsalted Butter room temp(I use President butter)
340g Top Flour
20g Corn Flour
45g Icing Sugar
2 Egg Yolks
Pinch of salt
1 teaspoon vanilla extract
Pink Gel color (optional)
Pineapple paste

Method
1. Preheat oven to 160 degrees.

2. Sift top flour, corn flour, icing sugar and salt together. Leave aside.

3. Beat butter till creamy and add in 1 yolk at a time and mix till incorporated. Add in vanilla.

4. Pour in flour mixture and mix till a dough forms. I use my kitchenaid on low speed.

5. I just add a drop of pink americolor.

6. I just took some pink dough, roll into a ball, flatten and wrap the paste and roll in a ball again. Roll a small pc of dough into tear drop shape and put on top the wrapped pineapple ball. Roll 2 tiny PCs for ears and use fondant flower plunger to cut out 2 tiny flowers to place between ears. I use Chia seeds(black sesame also can) for eyes and nose. For mandarin orange just roll dough with pineapple paste into a ball and use leaf fondant plunger to shape the leaf.

7. Bake at 160 degrees for 12 mins. I use Rowenta oven fan mode bottom heat top second rack. Cool fully before storing in airtight containers.

450g plain flour
250g unsalted butter room temp
120g caster sugar
20g coffeemate or milk powder
1 egg
Pineapple paste
Flower cutter

1. Preheat oven to 150 degrees. Sift flour,salt,custard powder and coffeemate together.Leave one side.

2. Cream unsalted butter and sugar till light and creamy, add in egg and vanilla extract and mix till combined,

3. Add in flour mixture and mix till a dough forms. Shape into desired shape.

4. Bake for 15 mins. I use my Rowenta oven fan mode centre rack. Cool before storing in airtight containers.

450g plain flour
250g unsalted butter room temperature
120g caster sugar
15g custard powder
20g coffeemate or milk powder
1 egg
1 teaspoon vanilla extract
1/2 teaspoon salt
Some Charcoal powder(optional)
Pineapple paste

Method
1. Preheat oven to 150 degrees. Sift flour,salt,custard powder and coffeemate together.Leave one side.

2. Cream unsalted butter and sugar till light and creamy, add in egg and vanilla extract and mix till combined,

3. Add in flour mixture and mix till a dough forms. Shape into desired shape.

4. Bake for 15 mins. I’m using my Rowenta oven fan mode centre rack. Cool before storing in airtight containers.

200g Unsalted Butter room temp(I use SCS)
340g Top Flour
20g Corn Flour
45g Icing Sugar
2 Egg Yolks
Pinch of salt
Gel colors (optional)
Pineapple paste

Method
1. Preheat oven to 160 degrees.

2. Sift top flour, corn flour, icing sugar and salt together. Leave aside.

3. Beat butter till creamy and add in 1 yolk at a time and mix till incorporated.

4. Pour in flour mixture and mix till a dough forms. I use my kitchenaid on low speed.

5. Divide dough into portions and add color(I use americolor)

6. I agar agar just take some dough, roll into a ball, lightly press down using thumb and index finger and still holding the dough use crimper to crimp the sides. Crimp the design slanted and turn the dough using middle finger.

7. Roll pineapple paste into small balls and press in centre of dough.

8. Bake at 160 degrees for 15 mins. I use Rowenta oven fan mode bottom heat centre rack. Cool fully before storing in airtight containers.