Nastar
vegan
Servings 0
Ingredients
Filling
- 1 large pineapple grated (or blender)
- 1 stick of cinnamon at least 5 cm in length
- 1/4 c sugar
- A pinch of salt optional
Cookies
- 250 g flour + 1 tbsp cornstarch+1 tbsp soy milk powder
- 200 g vegetable shortening
- 50 g icing sugar
Instructions
Filling
- Pour grated pineapple into nonstick pan
- Add cinnamon stick and salt
- Cook on high until liquid is absorbed, stirring occasionally
- Once liquid is gone, stir in sugar and cook until mixture is thickened
- Cool down to room temperature and turn jam into bite size balls (the size is depending on how big you want your cookies to be)
Cookies
- Beat shortening and sugar until mixed then beat in dry ingredients
- Chill for an H
- Take 1 tbsp dough, fill with jam, shape into rounds/leaves/whatever you want the cookies to be shaped as!
- Chill again for half H
- Preheat oven to 350 F
- Mix enough brown sugar with aquafaba, for egg wash
- Brush/drizzle eggwash on chilled cookies (this I figured out only after the fact. I baked the cookies half way, took them out, tried to brush with egg wash didn’t work, so I drizzled, bummer😅)
- Bake cookies for 30 mins
- Cool completely on rack