Full Moon Recipes

Fall Moon Cakes

(Cakes to be eaten at full Moons in the Autumn)

Traditional Chinese moon cakes are round like their namesake and are usually filled with red bean paste, lotus seed paste or coconut. This nonfilled version is crunchy and sweet, and a little more familiar to American kids' palates.

• 1 cup/ 8 oz butter
• 2/3 cup/1 to 1Ilb 8oz  sugar
• 1 egg
• 2 1/2 cups/ 1Ilb 4oz all-purpose flour
• 1/2 tsp. salt
• 1 tsp. vanilla extract
• Vanilla frosting
• Grated coconut (optional)

Cream the butter and sugar. Stir in the egg, add the flour, salt and vanilla extract, then let chill for a few hours. Preheat oven to 350 degrees. Roll out the dough to 1/4-inch thickness and cut out circles with a 3-inch cookie cutter. Bake 8 to 10 minutes or until just brown. Frost when cooled and sprinkle grated coconut on top, if desired. Makes 4 to 5 dozen cookies.

  

Tiessennau Mel (Welsh Honey Cakes)

•  4 oz Honey  
• 1 teaspoon Cinnamon  
• 4 oz Brown sugar
•  Egg
• 1/2 LB Flour  
• 1/2 teaspoon Bicarbonate of soda
• 4 oz Butter or margarine  
• Caster sugar 
• A little milk

Sieve together flour, cinnamon and bicarbonate of soda. Cream butter and sugar. Separate the egg yolk from the white. Beat the yolk into sugar and butter, then add the honey, gradually. Stir in the flour with a little milk as required and mix all together lightly.

Whisk the egg white into a stiff froth and fold into mixture. Half fill small patty tins with the mixture; dredge the top of each with caster sugar. Bake in a hot oven (425 degrees)

N.B: Please note the metric conversions, were the Ilbs & oz equivalent for cup has been applied, are approximate!