Dried Shrimp Mooncake Biscuit

Dried Shrimp Mooncake Biscuit

This delectable Dried Shrimp Mooncake Biscuit treat has a hint of spice from the dried shrimp sambal.

This recipe was first published in Flavours magazine.

Print Recipe
Print Recipe
To prepare skin:
  1. Beat margarine with icing sugar until creamy. Beat in egg, and slowly fold in sifted dry ingredients until just mixed. Do not over mix. Divide dough into 50g portions.
To prepare filling:
  1. Combine the ingredients and mix well, then chill for 30 minutes. Divide into 40g portions.
To assemble:
  1. Press each dough ball into a circle. Place the filling in the centre and wrap dough around it. Shape into squares.
To bake:
  1. Pre-heat oven at 180ºC. Place biscuits onto a greased baking tray and brush with eggwash. Bake for 15 minutes.
  2. Allow to cool then decorate with gold leaf.

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