I believe this is one of the latest mooncake biscuit recipe that I came across using dried cranberries and sunflower seeds. Sounds interesting and out of curiosity, I made these since I have in hand all the ingredients needed in this recipe.
Right out of the oven, the biscuit is soft and moist but it became hard when cooled. I tried a piece immediately before it cools down and it tastes good, sweetness from the dough ingredients, slightly sourish from the dried cranberries and a little crispy from the sunflower seeds. I like the taste and not to worry about it turning hard then. I left them to air for several days and the biscuits are soft again.
One point to note, just lightly glaze the biscuits, do not brush too much egg glaze otherwise, the biscuits will look too tanned. This recipe yields 48 pieces biscuits.
Recipe adapted from Yum Yum Magazine No. 102
240 gm golden syrup
75 ml peanut oil
1/2 tbsp alkaline water
350 gm plain flour + 1/2 tsp baking soda
100 gm dried cranberries, 50 gm sunflower seed
1 egg - lightly beaten for glazing
- Combine ingredients A in a mixing bowl and mix well. Add in ingredients B, stir well [do not over mix]. Add in ingredients C,mix well.
- Cover the bowl with cling film and leave to rest for at least 30 minutes. Divide dough into small portions, flatten slightly and arrange on a lined baking tray.
- Bake in preheated oven at 180 degrees C for 10 minutes. Remove to cool for 15 minutes before applying egg glaze.
- Return biscuits to oven and continue to bake for 15 minutes or until golden brown.
- Remove from oven, leave to cool and air for several days for storing.
I'm sharing this post with Cookbook Countdown Specials : Bake hosted by Joyce and Emily