Pineapple Tarts Preparation - Preheat at 175*C (top bottom heat) for 15 mins. Baking Time: 15 mins.

Makes about 105 pcs. Ingredients - 300g butter (cold and firm) - 2 big egg yolks - vanilla essence - 380g plain flour } - 40g corn flour } sift together - 1 Tbsp sugar - 945g pineapple jam - 1 egg yolk + 2 drops of cooking oil and water ( for egg wash purpose) Method 1. Cream butter for 3 mins, add in egg yolks and beat for 3 more mins until light and creamy. Add in vanilla and mix till well combined. 2. Sift the flours and baking powder together, add into step 1 together with sugar, and carefully mix them together by hand. Use fingers to stir and scrap aside the flour to butter batter till even distributed. Knead for a few minutes to form dough. Put aside. 3. Take 1 tsp (9g) of pineapple jam and roll into a ball. Repeat the same step till finish the jam. Put aside. 4. Take 1 (compress) tsp (7g) of dough (from step 2) and roll into ball, make an indent, wrap with pineapple jam ball from step 3, roll to give it a neat round shape and then place it on a baking tray lined with baking paper. 5. Glaze a layer of egg yolk over the top of tarts and bake at 175*C (top bottom heat) for 15 mins or till lightly golden. 6. Allow tarts to cool on wire rack before storing. Almond Cookies Preparation: - Preheat oven at 180*C at 15 mins. Ingredients: - 120g ground almond (super fine) } - 95g caster sugar } Ingredient A - 1/4 tsp salt } - 180g plain flour (sifted) } - 1 tsp baking powder (sifted) } - 1 tsp baking soda (sifted) } - 122ml cooking oil - 1 egg yolk (beaten plus mixed with a few drops of oil) for glazing Method 1. Mix ingredient A (ground almond, caster sugar, salt, flour, baking powder and soda) together. 2. Combine cooking oil and ingredient A in a mixer, mix at lowest speed to form a dough (about 30sec to 1 min). 3. Scale the dough at 7-8g (or 1 tsp compressed) each and roll them into ball. Arrange each ball on lined baking trays and glaze the top surfaces. 4. Bake in a preheated oven at 180*C for 18mins or until lightly browned. Cool well before storage.

Honey Cornflake Cups Preparation - Preheat oven at 170*C for 15 mins. Makes about 50 cups. Ingredients - 45g butter - 1 tbsp sugar - 1 tbsp honey - 125g corn flakes Method 1. Melt butter in microwave for 20 sec. 2. Add in sugar and honey, stir till sugar is dissolved. 3. Add in corn flakes and mix well. 4. Spoon into small paper cup and bake at 170*C for 8 mins or lightly golden. Cornflake Cookies Ingredients: 250g butter 165g caster sugar 1 egg 65g crushed cornflakes 3/4 tsp vanilla essence 310g plain flour }sift together 1tbsp baking powder } A pinch of salt } 180-200g lightly crushed cornflakes for coating Method: 1. Cream the butter and sugar till light and fluffy (3 mins) 2. Add in the eggs, vanilla, mix well. 3. Fold in sifted flour, baking powder and salt and then add in crushed cornflakes. 4. Chill the batter in the fridge for about 20-25 mins. 5. Lightly roll them into balls and coat them with the crushed cornflakes. 6. Place them onto paper lined baking trays, about 1 inch apart. 7. Bake in a preheated oven at 180*C for about 20-22 mins, or till light golden brown. 8. Let them cool on the baking tray for about 30 mins before storing in airtight container. 9. Makes 80-90 cookies.