Lotus Mooncake Cookies

Name: Lotus Mooncake Cookies
Prep time: 90 min
Cook time: 20 min
Total time: 110 min
Yield: 3
Cuisine: Chinese
Ingredients: 140 g Butter; 75 g Granulated Sugar; 75 g Brown Sugar; 2 Eggs; 315 g Plain Flour; 1/2 Tbsp Baking Powder; 1 tsp Vanilla Extract; 1/2 tsp Salt; 1 1/2 Tbsp Water; 40 g Oil; 100 g Dried Lotus Seeds; 40 g Granulated Sugar; 1 Tbsp Honey

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Level

easy

Cooking

20 min

Preparation

90 min

Ingredients

Servings

Butter cold and cubed	140 g
Granulated Sugar	75 g
Brown Sugar	75 g
Eggs	2
Plain Flour	315 g
Baking Powder	¹⁄₂ tbsp
Vanilla Extract	1 tsp
Salt	¹⁄₂ tsp
Water	1 ¹⁄₂ 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.