This is actually the first year I'm making pineapple tarts for Chinese New Year. I used Gina's recipe, named 'My Mum's Pineapple tarts'. I've made the tart dough some months back, but using blackcurrant jam. I really like this dough recipe, it's soft and buttery, and uses only 4 simple ingredients. Due to this, I found that the butter used plays a very important role. My first batch was 'ruined' because of the butter, there was no butter fragrance at all. I switched to another brand for the rest, and all the tarts turned out delicious, even the kitchen smells so nice while baking.
Forgot to add, I didn't have time to make the pineapple jam from scratch. Instead I bought those ready made jam, added some water, lemon juice, pandan leaves and cooked over low heat till slightly dry. Maybe my standard of pineapple jam is not that high, I found the jam actually quite good.
Also made another batch of Cashewnut Crisps, just added in some toasted black sesame seeds for a nutty aroma. Was a bit bored with round cookies, so tried to shape them into a slightly rectangular ones, ended up with a weird shape instead.