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Monday, October 2, 2017


Last year I tried this mooncake biscuit recipe [Cranberries Mooncake Biscuits] and it’s good recipe where we can enjoy a doll mooncake with some dried fruits and seeds.
This year, I tried another mooncake biscuit recipe from the same book with addition of toasted walnuts and brown sugar. I have replaced the brown sugar with Jaggery sugar [gula merah] and the result is good.
These biscuits turned out well and nice as the sweetness is perfect for those who love doll mooncakes but afraid of the sweetness.  They are soft after airing for several days.
This is a lovely nutty doll mooncake biscuits which definitely is nice for a snack and better still served with Chinese tea.
Recipe adapted from Yum Yum Magazine No. 102 [makes 32 pieces]
Ingredients A
240 gm golden syrup
75 ml peanut oil
1/2 tbsp alkaline water
Ingredients B
380 gm plain flour + 1/2 tsp baking soda
Ingredients C
100 gm toasted walnuts lightly crushed
100 gm brown sugar [I replaced it with 50 gm Jaggery sugar]
1 egg – lightly beaten

1. 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.
2. 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 [leave some space in between as the dough will spread a little].  The design does not stay after baking.
3. Bake in preheated oven at 180 degrees C for 10 minutes. Remove to cool for 15 minutes before applying egg glaze.
4. Return biscuits to oven and continue to bake for 15 minutes or until golden brown.
5. Remove from oven, leave to cool and air for several days for storing.


Phong Hong said...

Kimmy, these must be delicious with nutty walnut flavor!

Kimmy said...

Hi Phong Hong, yes, these biscuits taste great. I made 2 batches and think is nice for party food [Mid-Autumn Festival gathering].

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