Pink Piggy Golf Ball Pineapple Tarts

I also made these Pink Piggy Pineapple Tarts as I was curious about the many colored pineapple tarts that have been trending. These are made similar to my previous post, Salted Egg Yolk Piggy Pineapple Tarts, with the following changes:

1) Reducing the butter to 125g.
2) Using a pale-colored butter eg Anchor or Lurpak (previously I used SCS which is very yellowish).
3) Replacing the vanilla extract with 5g cold water with drops of pink food coloring mixed in.
4) Omitting the salted egg yolk crumbs.
5) Baking at a lower temperature of 150°C for 20+min (in contrast to 180°C in previous recipe).
6) Omitting the egg wash.

Summary of the cookie dough is as follows:

Cookie Dough (for 60 golf balls):
250g of plain flour, sifted
125g of cold butter cut into small pieces (use pale colored butter)
30g icing sugar
One egg (lightly beaten)
1 tsp cold water with some added pink food coloring
A pinch of salt

You may follow the instructions of the previous post but omit the egg wash and bake at a lower temperature of 150°C for 20+min.

I did not need to use any egg white to stick the 2 balls together as the dough is already sticky. The same is the case for the previous post.

So which type of pineapple tarts do you prefer? The pink or the golden brown version?

Personally I still prefer the golden brown Salted Egg yolk pineapple tarts that are more crusty and shiny! Looks more delicious in my opinion hehe. My kids gobble up anything cute though! =p

Hope you like it and happy CNY in advance! =)

With lots of love,

Susanne