White Lotus Sandwich Cookies

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.

Ingredients:

• 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

Method:

1. Using a whisk, beat the butter, icing sugar and salt until light and fluffy.
2. Add the beaten egg yolk in 2 to 3 batches and beat well after each addition.
3. 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.
4. Sprinkle some flour over your workspace and place the dough onto it. Divide the dough into two portions.
5. Roll the first portion of dough to a thickness of 0.4cm and place it onto the tray.
6. Roll the second portion of dough to a thickness of 0.4cm and place it onto the tray. Refrigerate both until they are hardened.
7. Spread paste evenly onto the first portion of dough and cover with the second dough.
8. Brush the top with beaten egg white.
9. 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.
10. Bake in oven at 180°С (fan assisted oven) for 25 – 35 minutes.
11. 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.