Moon Cakes
by Tonda

4 cups all-purpose flour
2 teaspoons baking powder
1/2 cup granulated sugar
2 tablespoons dark corn syrup
1/2 cup vegetable oil
2 eggs
6-7 tablespoons cold water

filling options (singly or a mix):
1/2 cup chopped dried fruit
1/2 cup coarsely finely chopped nuts
1/2 cup jam or marmalade
1/4 cup sweetened flaked coconut
1/4 cup chopped chocolate

glaze:
1 egg
1 tablespoon milk

  1. Preheat oven to 350°F (180°C).
  2. Combine dates, marmalade, walnuts, coconut and raisins in a medium bowl; set aside.
  3. Sift together flour, baking powder, and sugar.
  4. Slowly beat in corn syrup and oil. Then add eggs, one at a time. Add a little of the cold water, use just enough to hold dough together.
  5. Roll out dough between two pieces of wax paper.
  6. Carefully remove the top sheet of wax paper.
  7. Cut out rounds. Place about 2 tablespoons of filling in the center of each round. Gather the edges of dough, pinch together to seal in the filling. Form pastry into a ball shape and place on an ungreased cookie sheet, seam side down. Slightly flatten balls to flatten tops.
  8. Make the glaze by whisking together the egg and milk. Brush tops and sides of the pastry with the glaze.
  9. Bake 25-30 minutes or until golden browned, don't overbake.
  10. Let cool on cookie sheet 1 minute then transfer cookies to wire racks to cool completely.


Notes: Flavor combinations I have made:


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