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