• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 8 People
  • Difficulty Normal
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Recipe Description

Green tea and mooncake? Yes please! Pop a few of these green tea mooncake biscuits on a plate for tea and you’re good to go.

This recipe was first published in Flavours magazine.

Recipe Ingredient

  • Skin
  • 125ml golden syrup
  • 55ml palm oil
  • 1/2tsp alkaline water
  • 1tbsp green tea paste
  • 200g flour
  • 5g green tea powder
  • 10g plain flour
  • Filling
  • 300g green tea lotus paste
  • 50g sunflower seeds, toasted
  • Egg Wash
  • 1 egg beaten with 1 tbsp milk and 1 tsp palm oil

Instructions

  1. To make skin: In a bowl, combine golden syrup, oil and lye water. Cover with cling film and rest for 1 hour. Add in the green tea paste, stir to mix. Sift flour and green tea powder over and mix into a dough. Cover with cling film and rest for 1 hour. Divide into 45g portions.
  2. To make filling: Combine all ingredients and divide into 35g portions.
  3. To assemble: Press each dough ball into a circle. Place the filling in the centre and wrap dough around it. Press into a mould and unmould onto a greased baking tray.
  4. To bake: Pre-heat oven at 170ºC. Bake for 10 minutes. Remove from oven, brush with egg wash and bake for a further 8 to 10 minutes. Allow to cool before storing.
Nutrition Allergen

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