The original powder bun cookie from Belize is made with coconut milk and coconut oil. Today, these ingredients are often replaced with milk and butter. For my variation I tried this ‘modern’ version. For a tropical Central American touch I mixed pieces of dried pineapple and some ground ginger into the dough. But I still missed the coconut in the cookie. So I rolled the dough through grated coconut and baked the cookies until they were nice and crunchy. After taking this picture I drizzled some dark chocolate over the cookies. It made the cookies just a little bit prettier and more tasty, so do try that if you have a bar lying around!
Pineapple ginger cookie
for about 25 cookies
275 g (2 cups) flour
150 g (⅔ cup) sugar
1½ tsp baking powder
pinch of salt
1 tsp ground ginger
30 g (2 tbs) cold butter
100 g (⅔ cup) dried pineapple
150-175 ml milk
55 g (½ cup) desiccated coconut
50 g (¼ cup) dark chocolate
Mix the flour, sugar, baking powder and salt. Add the ginger.
Cut the butter into pieces and add.
Rub with fingertips into the flour mixture. The mixture should resemble breadcrumbs.
Preheat the oven to 185°C / 365°F.
Add the pineapple and mix in 100 ml milk. Slowly add more until you get a slightly sticky dough.
Scatter the coconut on the countertop and use to roll the sticky dough into little ropes. Form into circles and place on a baking paper lined cookie sheet.
Bake in the middle of the oven for ± 20 min. until they are lightly browned and done. Take out of the oven and leave to cool on the cookie sheet
Melt the chocolate and drizzle over the ginger pineapple cookies. Leave to cool and harden.
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