Green Tea Mooncake Biscuit
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.
Print Recipe
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Ingredients
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 seedstoasted
Egg Wash
- 1 eggbeaten with 1 tbsp milk and 1 tsp palm oil
Instructions
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.
To make filling:
- Combine all ingredients and divide into 35g portions.
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.
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.
Tags: biscuit, Green Tea, mooncake
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