Davidson Plum Cookie

Cook Time 1 hour + chilling time

Servings 20


Cookie base

115g potato flour

275g gf all-purpose flour

30g almond meal

110g desiccated coconut

250g light brown sugar

115g caster sugar

5g gf baking powder

280g butter

10g salt

1 whole egg (55g)

3 yolks (60g)

Davidson Plum Craquelin

145g butter (room temperature)

125g caster sugar

100g rice flour

25g almond meal

15g davidson plum powder

Red food colouring

Roasted Pineapple Jam

400g pineapple flesh

100g caster sugar

30g vegetable oil

4g salt


Start by preparing the pineapple jam.

Preheat the oven at 200°C (Conventional oven) or 180°C for a Convection oven.

Remove the skin and eyes from the pineapple. Leave the core intact. Cut the pineapple into 3cm thick rings. Roast in the oven for 20-30 minutes until nicely charred.

Take the pineapple rings out of the oven. Let it cool slightly. Using a food processor or blender, process the pineapple flesh until fine.

Using a wide pot or pan, add the pineapple puree together with the sugar and salt. Heat over a medium flame. Stir occasionally to prevent burning. Cook the mixture to a sticky consistency with no liquid left. Then, add the oil and mix well.

Remove from the heat and let it cool to room temperature. Divide the pineapple jam into 10g each. Roughly roll each 10g of jam into a ball. Put in the freezer until ready to use.

For the craquelin, put butter, sugar, the Davidson plum powder and red food colouring into a mixer bowl. Use the paddle attachment to cream the butter until light and fluffy. Add the remaining ingredients and mix until it is well combined.

Roll the craquelin in between two parchment papers to a 2mm thickness. Use a 6cm cutter to cut into round shapes. Place in the freezer until ready to use.

Combine the caster sugar, brown sugar, salt and butter into a mixing bowl. Use the paddle attachment to cream the mixture until all the sugar is dissolved.

Add all the eggs and whisk until pale and creamy, then add all the dry ingredients and mix until it is all combined.

Refrigerate for at least 3 hours or overnight.

The next day, portion the cookie dough into 30g portions and using the palm of your hand, flatten it and encase the frozen pineapple jam within.

Roll it into a smooth round ball and gently flatten it onto the tray. Place in the freezer for at least 2 hours.

While waiting, preheat the oven to 175°C (Conventional oven) or 160°C for a Convection oven.

Take the frozen pastry out of the freezer, place the cut Craquelin disc on top and bake for 15-18 minutes, rotating the tray midway.

Let it cool on the baking tray for 10 minutes then let it cool completely on a wire rack. Dust some Davidson Plum powder on top before serving.

Felix Goodwin

Executive Pastry Chef - The Windsor Hotel


Charred Greens with Tuna Tonnato


Sautéed Potatoes