This week I decided to adapt a recipe from The Secret of Cookies by Gu Huixue and bake White Lotus Sandwich Cookies. Instead of using black dates, I am using the leftover white lotus paste I had from the Swiss Roll Snow Skin mooncake and Colourful Snow Skin mooncake. Also one of the ingredients is cake flour which I replaced with plain flour and a few other alterations.
- 400g plain flour (sifted)
- 200g softened butter (diced)
- 160g icing sugar
- 1g salt
- 3 egg yolks
- White lotus paste
- Egg white (for brushing)
- Bamboo stick skewer
- Using a whisk, beat the butter, icing sugar and salt until light and fluffy.
- Add the beaten egg yolk in 2 to 3 batches and beat well after each addition.
- Use a spatula and fold the plain flour into the mixture. Kneed into a dough and place it into a plastic bag, flatten slightly it and wrap tightly. Refrigerate for at least 30 minutes or more.
- Sprinkle some flour over your workspace and place the dough onto it. Divide the dough into two portions.
- Roll the first portion of dough to a thickness of 0.4cm and place it onto the tray.
- Roll the second portion of dough to a thickness of 0.4cm and place it onto the tray. Refrigerate both until they are hardened.
- Spread paste evenly onto the first portion of dough and cover with the second dough.
- Brush the top with beaten egg white.
- Using a bamboo stick skewer, prick some holes on the surface and draw a few diagonal lines. Pricking small holes on the surface helps to allow steam trapped inside to escape, instead of creating bubbles on the surface that will affect the appearance.
- Bake in oven at 180°С (fan assisted oven) for 25 – 35 minutes.
- Remove from oven and cut into pieces while they are still hot.
This is a very buttery, soft cookie. We all love this recipe. They are best consumed while they are warm and crunchy.