Prosperity Pineapple Cake
PREP TIME
15 mins
COOK TIME
45 mins
TOTAL TIME
1 hr
Ingredients
- 4 pcs Round Canned Pineapples
- 5 nos Glazed Cherries
Cake Ingredients
- 50 g Pineapple Juice
- 3 nos Eggs
- 150 g LURPAK Unsalted Butter
- 150 g Sugar
- 200 g Cake Flour
- ½ tsp Baking Powder
- 4 pcs Round Canned Pineapples
- 5 nos Glazed Cherries
Cake Ingredients
- 50 g Pineapple Juice
- 3 nos Eggs
- 150 g LURPAK Unsalted Butter
- 150 g Sugar
- 200 g Cake Flour
- ½ tsp Baking Powder
- Butter the pan and cover the surface of tin with sugar.
- Arrange the pineapple slices and glazed cherries in the baking pan and set aside.
- Beat LURPAK Unsalted Butter and sugar until light and fluffy then add in eggs one at a time.
- Add in pineapple juice followed by dry ingredients.
- Beat until the batter is smooth.
- Pour batter into the cake pan and bake in the oven at 170c for 45 mins.
Gluten Free Almond Orange Cookie
PREP TIME
15 mins
COOK TIME
15 mins
TOTAL TIME
30 mins
Ingredients
- 550 g Ground Almond
- 85 g LURPAK Unsalted Butter
- 65 g Icing Sugar
- ¼ tsp Salt
- 1 tsp Vanilla Essence
- 1 nos Orange Zest
- 200 g Melted Dark Chocolate
- 550 g Ground Almond
- 85 g LURPAK Unsalted Butter
- 65 g Icing Sugar
- ¼ tsp Salt
- 1 tsp Vanilla Essence
- 1 nos Orange Zest
- 200 g Melted Dark Chocolate
- Cream LURPAK Unsalted Butter and icing sugar until soft and creamy
- Mix in all remaining ingredients except melted dark chocolate until it forms a dough.
- Roll it into a ball and then lightly press it down
- Bake it at 180 c for 15 mins.
- Once cool down, dip the cookie into melted dark chocolate and sprinkle orange zest on top and serve.
Crispy Sesame Ribbon Cookies
PREP TIME
15 mins
COOK TIME
15 mins
TOTAL TIME
30 mins
Ingredients
- 600 g Plain flour
- 150 g Glutinous rice flour
- 250 g LURPAK Unsalted Butter
- 3 nos Eggs
- 80 ml Water
- 3 tbsp Toasted Black Sesame seeds, slightly crushed
- 1 tsp Sea Salt
- 600 g Plain flour
- 150 g Glutinous rice flour
- 250 g LURPAK Unsalted Butter
- 3 nos Eggs
- 80 ml Water
- 3 tbsp Toasted Black Sesame seeds, slightly crushed
- 1 tsp Sea Salt
- Sleeve the flour into the stand mixer and cut the LURPAK Unsalted Butter into small cubes.
- Rub the butter into the flour.
- Add the beaten eggs into the flour and knead.
- Add water until it forms a dough.
- Roll out the dough to about 2mm thickness, cut into a rectangle shape and make a slit in the middle.
- Preheat a large pan or electric deep-fryer of cooking oil over medium-high heat first. Then, turn down the heat to medium.
- Deep fry FOR10 to 13 minutes OR UNTIL GOLDEN BROWN.
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Prosperity Pineapple Cake
PREP TIME
15 mins
COOK TIME
45 mins
TOTAL TIME
1 hr
Ingredients
- 4 pcs Round Canned Pineapples
- 5 nos Glazed Cherries
Cake Ingredients
- 50 g Pineapple Juice
- 3 nos Eggs
- 150 g LURPAK Unsalted Butter
- 150 g Sugar
- 200 g Cake Flour
- ½ tsp Baking Powder
- 4 pcs Round Canned Pineapples
- 5 nos Glazed Cherries
Cake Ingredients
- 50 g Pineapple Juice
- 3 nos Eggs
- 150 g LURPAK Unsalted Butter
- 150 g Sugar
- 200 g Cake Flour
- ½ tsp Baking Powder
- Butter the pan and cover the surface of tin with sugar.
- Arrange the pineapple slices and glazed cherries in the baking pan and set aside.
- Beat LURPAK Unsalted Butter and sugar until light and fluffy then add in eggs one at a time.
- Add in pineapple juice followed by dry ingredients.
- Beat until the batter is smooth.
- Pour batter into the cake pan and bake in the oven at 170c for 45 mins.
Gluten Free Almond Orange Cookie
PREP TIME
15 mins
COOK TIME
15 mins
TOTAL TIME
30 mins
Ingredients
- 550 g Ground Almond
- 85 g LURPAK Unsalted Butter
- 65 g Icing Sugar
- ¼ tsp Salt
- 1 tsp Vanilla Essence
- 1 nos Orange Zest
- 200 g Melted Dark Chocolate
- 550 g Ground Almond
- 85 g LURPAK Unsalted Butter
- 65 g Icing Sugar
- ¼ tsp Salt
- 1 tsp Vanilla Essence
- 1 nos Orange Zest
- 200 g Melted Dark Chocolate
- Cream LURPAK Unsalted Butter and icing sugar until soft and creamy
- Mix in all remaining ingredients except melted dark chocolate until it forms a dough.
- Roll it into a ball and then lightly press it down
- Bake it at 180 c for 15 mins.
- Once cool down, dip the cookie into melted dark chocolate and sprinkle orange zest on top and serve.
Crispy Sesame Ribbon Cookies
PREP TIME
15 mins
COOK TIME
15 mins
TOTAL TIME
30 mins
Ingredients
- 600 g Plain flour
- 150 g Glutinous rice flour
- 250 g LURPAK Unsalted Butter
- 3 nos Eggs
- 80 ml Water
- 3 tbsp Toasted Black Sesame seeds, slightly crushed
- 1 tsp Sea Salt
- 600 g Plain flour
- 150 g Glutinous rice flour
- 250 g LURPAK Unsalted Butter
- 3 nos Eggs
- 80 ml Water
- 3 tbsp Toasted Black Sesame seeds, slightly crushed
- 1 tsp Sea Salt
- Sleeve the flour into the stand mixer and cut the LURPAK Unsalted Butter into small cubes.
- Rub the butter into the flour.
- Add the beaten eggs into the flour and knead.
- Add water until it forms a dough.
- Roll out the dough to about 2mm thickness, cut into a rectangle shape and make a slit in the middle.
- Preheat a large pan or electric deep-fryer of cooking oil over medium-high heat first. Then, turn down the heat to medium.
- Deep fry FOR10 to 13 minutes OR UNTIL GOLDEN BROWN.
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