I saw this short pastry recipe at Ann's blog just a couple of weeks & I can't wait to give it a try with some of my homemade honey kumquat filling . Love the honey short pastry which was not overly sweet with soft crumbly texture . Pairs perfectly with honey kumquat filling . This pastry is very easy to handle & I've tried it on mooncake mould . As you can see it works perfectly . In chinese 'Gum' means 'gold' & so kumquat fruit symbolizes fortune & wealth . Should I name this cake, 'Gum Cake' ? LOL Do hop over to Ann of Anncoo Journal for more inspiring recipes & beautiful pictures . Awesome blog
Submitting this post to Bake Along event organized by Joyce of Kitchen Flavours together with Lena of Frozen Wings & Zoe from Bake For Happy Kids . This month’s theme is Chinese New Year Cookies
Honey Kumquat Shortcake
Pastry recipe from Anncoo Journal
Kumquat filling inspired from No Recipes .com
Ingredients yields 10
Kumquat filling : (Prepare one day ahead)
400g Kumquat ( after halved & remove the seeds)
1/2 cup Honey(or 300g sugar) (to taste)
125 g cold butter - cut to cubes
½ tbsp honey
15 g icing sugar - sifted
2 egg yolks
190g flour – sifted
30g milk powder –sifted
1) For honey kumquat filling (prepare 1 day in advance) : Wash kumquat & halved . Cut into quarters or eights & place them in sauce pan . Add in honey (or sugar) & water . On medium heat let it simmer till the skins turn translucent ( 10 to 15 mins ) Remove from sauce pan & blend / mix it in food processor till puree . Pour the puree back into sauce pan & cook till the filling thickens (about 5 mins ) . Stir once every now & then . Let to cool before placing it in the refrigerator .
2) Preheat oven to 165 °C & line baking tray with parchment paper .
3) For pastry : Beat at medium speed butter, honey & icing sugar till fluffy & pale . On low speed , beat in egg yolk , one at a time till combine .Add in sifted flour & milk powder . Beat till just combined ( do not over mix) & knead to form smooth dough .
4) Divide dough into small portion balls ( about 35g each ) , flattened dough & wrap with kumquat filling ( 15g each ) . Insert the wrap dough into cookie mould (I've used 5x5cm square cookie mould) & press out onto lined baking tray . Bake for 15 to 20 mins till slightly golden brown
Wishing everyone Gong Hey Fatt Choy . May the New Year bring you Good Health & Fortune