Ginger Mooncake Biscuit

Ginger Mooncake Biscuit

Although ginger is not an entirely new flavour in Chinese cuisine, it makes for a delicious addition to mooncakes. Try this Ginger Mooncake Biscuit recipe now!

This recipe was first published in Flavours magazine.



Print Recipe
Print Recipe
  • 1 eggbeaten with 1 tbsp milk and 1 tsp palm oil
To prepare skin:
  1. In a bowl, combine golden syrup, palm oil and alkaline water. Cover with cling film and rest for 1 hour. Sift in the flour and cinnamon and work into a dough. Cover with cling film and rest for 1 hour before using. If the dough is still sticky, add in up to 10g extra flour. Divide into 90g portions.
To prepare filling:
  1. Combine ingredients and divide into 80g portions.
To assemble:
  1. Flatten a portion of dough and wrap around a filling portion. Press into the mooncake mould and unmould onto a greased baking tray.
To bake:
  1. Pre-heat oven at 170ºC. Bake for 10 minutes, remove, brush biscuits with egg wash and bake for a further 10 minutes. Allow to cool and rest for 2 days before serving.

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