Easy Chinese Moon Cakes

Chinese Moon Cakes are usually very fancy and as a result hard for the ametuer chef to make. A web search for something we could make at home lead me to the recipe below. True to the name these cookies were easy to make and fun for the kids.

Easy Chinese Moon Cakes

1/4 cup white sugar
2 egg yolks
1 cup all-purpose flour
1 cup strawberry jam or red bean paste (which is used for a more authentic version)

Directions:

1. Preheat the oven to 375 degrees F.
2. Combine the butter, sugar and 1 egg yolk, stir.
3. Mix in flour.
4. Form the dough into one large ball and wrap it in plastic wrap.
5. Refrigerate dough for half an hour.
6. Unwrap the chilled dough and form small balls in the palms of your hand.
7. Make a hole with your thumb in the ce3nter of each mooncake and fill with about half a teaspoon of jam or red bean paste.
8. Brush each cake with the other beaten egg yolk and place on a cookie sheet.
9. Bake for about 13-15 minutes or just until the outside edges are slightly brown.

***One of guest had an egg allergy so we made an adjustment to the recipe: instead of stirring in an egg yolk use 1 tablespoon ground flax seed in 3-4 tbsp warm water (set aside for a few minutes) and melt the butter before mixing. Omit brushing the moon cakes with egg.***

The adjustments worked great and I think I liked the flavour better then the original cakes.

Hope you give this recipe a try!