As a result of diligently following the chef’s recipe for the Pineapple upside-down cake, I was left with a good dollop of the butter and sugar mixture that I didn’t want to put back in the fridge. Here’s what it ended up as:

Spiced mini cookies with candied peel

These turned out slightly chewy (maybe because I used whole wheat flour), but they’re really perfect for tea-time or any time!

This is an estimate of the quantities; but given that the dough turned out quite forgiving, a little here or there shouldn’t matter.


  • 1½ tbsp. unsalted butter, softened
  • 1 ½ tbsp. demerara sugar
  • a handful of chopped candied peel
  • ½ tp. cinnamon powder
  • ½ tsp. vanilla essence
  • ½ cup all-purpose flour
  • 1½ cup (approx.) whole wheat flour
  • 1 tsp. baking powder
  • 1 egg


  1. Preheat the oven to about 170 degrees centigrade and line a cookie sheet with parchment.
  2. Cream the butter and sugar together.
  3. Add the egg and beat again.
  4. Throw in the chopped peel, vanilla, and the cinnamon powder and mix.
  5. Gradually add the baking powder and flours and bind gently.
  6. Wrap in cling film or store in a zip lock bag in the refrigerator for about half an hour.
  7. Shape the dough into small balls, about the size of a small lime. Place on the parchment and press down gently with a fork to achieve a nice homely pattern.
  8. Bake until the bottoms are golden. These don’t spread out much but they do fluff up a bit like nankatai.
  9. Cool completely on a wire rack before transferring to cookie jar.