Mooncake Biscuits

I’ve always loved these traditional mooncake biscuits since my childhood days!

These little pastries used to come in the form of little piglets in small plastic cages or baskets. You might be surprised at how easy it is to make them, with just 4 ingredients!

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What Are Mooncake Biscuits?

These little mooncake biscuits are pastries for the mid-autumn festival, and are usually made without filling inside. Compared to the usual Cantonese baked mooncakes, these little biscuits are easy to eat, and not too sweet for the kids.

Occasionally, there may also be bakeries selling these mooncake biscuits with some lotus or red bean paste filling in them.

How To Make These Mooncake Biscuits?

You will need just 6 ingredients:

• Cake / Top / Hong Kong Flour – We will be using low protein flour in this recipe. You can use any of these 3 types of flour.
• Golden Syrup – This is inverted syrup (ingredient list will include citric acid), which you can get them ready-made in baking supplies store.
• Peanut Oil – Use peanut oil for a full old school taste. If you don’t use peanut oil often in your kitchen, you can also use any type of cooking oil you prefer in this recipe.
• Lye Water (Alkaline Water, kan sui) – You can also get the lye water readily available in baking supplies store.
• Egg Yolk & Milk –  For egg wash, so that it browns evenly and shiny on top. You can substitute water for milk for dairy-free version. There will be extra egg wash left, so if you do not want to waste the egg wash, simply click on 2x in the recipe card to double the qty.

We will be mixing the above wet and dry ingredients together – that’s it! No complex steps at all for these yummy mooncake biscuits.

How To Get Perfectly Shaped Mooncake Biscuits?

I am using cookie mold for these mooncake biscuits. Feel free to use mooncake mold, cookie mold, or even bento rice mold!

Simply roll a portion of the dough, dust the mold lightly with top flour (shake off excess flour), place the dough into the mold and flatten slightly. Using the printed part of the cookie mold, press onto the dough and release. Press lightly and gently along the edges of the cookie mold to release the dough.

Place dough onto lined baking tray, and we will bake them when the biscuit dough are all ready! Brush the top part of each dough with egg wash and bake in preheated oven. After the mooncake biscuits are baked, cool them thoroughly before storing.

>> MORE MOONCAKE RECIPES:

• Baymax Snowskin Mooncakes (No Shortening, Kid Friendly)
• Donald & Daisy Deco Snowskin Mooncakes
• Traditional Baked Mooncakes
• Osmanthus Snowskin Mooncakes (Premix)

How Can I Store These Biscuits?

The mooncake biscuits will be ready to be eaten after 3-4 days’ time. When they are freshly baked, they are too hard to be eaten. So, place these biscuits in an airtight container, wait for 3-4 days, and the mooncake biscuits will gradually soften. That is when they are ready to be tasted!

You will also see that the mooncake biscuits will brown more evenly and become shiny through these 3-4 days’.

Mooncake Biscuits

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• Author: Cherie L.
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 7 Small Biscuits 1x

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Description

These nostalgic mooncake biscuits are simple to make! Bring back your childhood memories with these yummy, soft mooncake biscuits during mid-autumn festival.

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Ingredients

Units MUS Scale 1x2x3x

Biscuit Dough:

• 120 g cake flour / top flour / Hong Kong flour 水仙面粉)
• 70 g golden syrup
• 30 g peanut oil / cooking oil
• 4 g of alkaline water (kan sui, 碱水) about 3/4 tsp

Egg Wash:

• 1 egg yolk + 1 tsp milk (beat to combine and sifted)

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Instructions

1. Preheat oven to 170C. Line baking tray with parchment paper.
2. Mix all ingredients for biscuit dough in a mixing bowl. Stir to combine with spatula.
3. Cover the bowl with cling wrap. Let the dough rest in the mixing bowl for about 30 mins.
4. After resting, take a portion and place into lightly dusted mold. Press well. My dough weighs about 30g each.
5. Place dough onto lined baking tray. Lightly and evenly brush on egg wash. Bake in preheated oven 170C for about 10-12 mins. Then turn down oven to 160C and bake for 13-15 mins further.
6. Once the biscuits are baked to an evenly golden brown, take the tray out of the oven and cool completely.
7. Store in airtight container and serve after 3-4 days’ time.

Equipment

Stainless Steel Mixing Bowl

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Notes

Recipe from Kenneth Goh.

You can also bake the mooncake biscuits first without the egg wash, at 170C for 10-12 mins. Then, take the biscuits out of the oven, cool for 5 mins, before applying egg wash on the surface with a soft brush. Continue to bake at 160C for 13-15 mins further.

• Category: Cookie
• Method: Bake
• Cuisine: Chinese

Keywords: Mooncake Biscuits

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