Lotus Mooncake Cookies
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Lotus Mooncake Cookies

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Level

easy

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Cooking

20 min

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Preparation

90 min

Ingredients

Servings

3
Butter
cold and cubed
140 g
Granulated Sugar
75 g
Brown Sugar
75 g
Eggs
2
Plain Flour
315 g
Baking Powder
12 tbsp
Vanilla Extract
1 tsp
Salt
12 tsp
Water
12 tbsp
Oil
any neutral oil
40 g
Dried Lotus Seeds
soaked, cored and boiled
100 g
Granulated Sugar
40 g
Honey
1 tbsp

How to cook

Prepare the dough

  • In the bowl, add the cubed cold butter, granulated sugar and brown sugar then mix on medium speed with a hand mixer until the mixture becomes crumbly.
  • Add the eggs and whisk on medium speed until evenly combined.
  • Add the baking powder, vanilla extract, honey and salt then mix until evenly combined.
  • Mixing the flour in 2 parts until evenly combined.
  • Divide the dough into 12 pieces and flatten into discs.
  • Leave to chill in the refrigerator for 1-2 hours.

Prepare the lotus seed paste

  • In a bowl, soak the lotus seeds overnight.
  • Boil it to soften, then strain and leave them to cool down.
  • Cook it with water, oil and sugar until it forms a paste then set aside.
  • When cooled, roll them into balls of roughly 10g-15g.

Rolling and shaping

  • Take the dough out to defrost to room temperature.
  • Place a lotus paste ball in the middle of the dough disc.
  • Wrap the dough around the paste and make sure that there are no holes - use your hands to gently press them into discs.

Bake

  • Line the air-fryer with a sheet of parchment paper and lay the cookies on top of it.
  • Make sure that they are evenly spaced out as they will spread and increase in size as they bake.
  • Bake at 160°C for 15-20 minutes.
  • Set aside to cool before serving.
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