flaky pandan mooncake

Flaky Pandan Mooncake Biscuit

Soft and crumbly, these flaky pandan mooncake biscuits are the perfect snack or gift for pandan lovers.

This recipe was first published in Flavours magazine.

Print Recipe
Print Recipe
Ingredients
Filling
Water dough
Oil dough
Instructions
Filling:
  1. Mix ingredients; divide into 50g portions.
Water dough:
  1. Combine margarine and sugar; add flour and water, and mix to a dough. Knead, cover with tea towel, and rest 10 minutes.
Oil dough:
  1. Combine all ingredients to form a soft dough. Divide into 8 equal portions.
To assemble:
  1. Roll water dough out into a long sausage. Cut into 8 and flatten each into a circle. Place oil dough in the centre and wrap water dough around it. Flatten and roll out into a long rectangle, then roll up like a Swiss roll. Flatten again into a rectangle, then roll up again.
  2. Flatten into a 12cm circle and place a ball of filling in the centre. Wrap dough around filling, twist to seal, and pinch away excess dough. Shape into a ball, flatten slightly, and place on a greased baking tray. Stamp with red colouring.
To bake:
  1. Pre-heat oven at 180ºC. Bake till light brown, about 20 to 25 minutes. Cool before storing.

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