Chinese New Year cookies, or tarts as they’re commonly called, are a shortbread filled with sweet, sticky crushed pineapple.
Fresh out of the oven, these ones, adapted from Billy Law from Masterchef’s recipe, were biscuit-y, hard enough to hold but also cake-like, melt-in-your-mouth crumbly.
There’s something incredibly exciting about blurred lines. This rings true for a lot of things, and the confusion between the texture of cookie and cake is no different. A delicious grey area of obscured boundaries.
Can you ever have your cake and eat it?
Taste verdict Buttery, sticky goodness that’ll please. Baking and serving up a batch feels like the completion of some instructable from the Stepford-wife starter pack. Nothin’ wrong with that.
