These nostalgic mooncake biscuits are simple to make! Bring back your childhood memories with these yummy, soft mooncake biscuits during mid-autumn festival.
- 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
- 1 egg yolk + 1 tsp milk (beat to combine and sifted)
- Preheat oven to 170C. Line baking tray with parchment paper.
- Mix all ingredients for biscuit dough in a mixing bowl. Stir to combine with spatula.
- Cover the bowl with cling wrap. Let the dough rest in the mixing bowl for about 30 mins.
- After resting, take a portion and place into lightly dusted mold. Press well. My dough weighs about 30g each.
- 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.
- Once the biscuits are baked to an evenly golden brown, take the tray out of the oven and cool completely.
- Store in airtight container and serve after 3-4 days’ time.
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