Cheesy ‘mooncake’

Crunchiest mooncake ever, inside and out

This mooncake lookalike is more a cheese and nut pastry with the traditional lotus paste.  I think it is more a kitchen sink mooncake because I was determined to use up all the nuts and seeds in the pantry since my Florentine interest waned. But for my friends whom I am giving these away, I am not telling.

Makes 10 medium pastry mooncakes

Ingredients :

120g butter, unsalted

40g fine sugar

2 Tbsp whipping cream

1 Tbsp milk

180g plain flour

1 Tbsp corn flour

3 Tbsp parmesan cheese, grated

2 cups toasted sunflower seeds

2 cups almond slivers

10 lotus balls, 35g each, rolled in the toasted sunflower seeds

Method :

1. Whisk butter, sugar, cream and milk until pale.
2. Whisk in flours and cheese.
3. Chill for 30 minutes.
4. Make out 10 portion of the dough, about 40-45g each. Use a floured hand for easy handling.
5. Wrap the prepared lotus ball with the dough.
6. Roll the dough in the almond slivers.
7. Sprinkle the dough with more cheese.
8. Bake in a preheated oven at 180C for 20-30 minutes.