Lotus Mooncake Cookies
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Lotus Mooncake Cookies

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Recipe info icon


20 min
Recipe info icon


90 min
Butter (cold and cubed)
140 g
Granulated Sugar
75 g
Brown Sugar
75 g
Plain Flour
315 g
Baking Powder
12 tbsp
Vanilla Extract
1 tsp
12 tsp
Lotus Seed Paste
300 g
Dried Lotus Seeds (soaked, cored and boiled)
100 g
12 tbsp
Oil (a neutral one will do)
40 g
Granulated Sugar
40 g
1 tbsp
14 tsp
How to cook
Prepare the dough
  • In the bowl, add the cubed cold butter, granulated sugar and brown sugar. 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, and salt. Mix until evenly combined before mixing the flour in 2 parts.
  • Divide the dough into 12 pieces and flatten into discs.
  • Leave to chill in the refrigerator for 1-2 hrs.
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. Set aside.
  • When cooled, roll them into dough balls of roughly 10g – 15g.
Rolling and shaping
  • Take the dough out to defrost to room temperature.
  • Roll a dough ball of lotus paste and place it in the middle of the dough.
  • Wrap the dough around the paste and make sure that there are no holes. Use your hands to gently press them into discs.
  • 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 mins.
  • Set aside to cool before serving.
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