- In a bowl, combine golden syrup, oil and alkaline water using a spatula. Cover with cling film and set aside for 1 hour.
- In a separate bowl, combine flour and sodium bicarbonate, then sift in to the bowl in Step 1.
- Mix to form dough. If dough is too sticky, add an extra 1 to 2 tbsp of flour.
- Cover with cling film and rest it for another hour before filling and shaping.
- Divide dough into equal portions – weight to depend on the size of your mooncake biscuit mould. Roll each portion into a ball.
- Press the ball of dough into a lightly floured mooncake mould. Use your palm to press the ball into the mould, and make sure the edges are flattened as well. Invert the mould and knock a couple of times to dislodge mooncake biscuits.
- Place biscuits on greased trays. Bake at 160°C for 10 mins. Remove and brush with egg wash. Bake for another 10 mins or until golden brown.
- Remove from oven and cool biscuits on wire rack. When cooled, store mooncake biscuits in an airtight container for a couple of days before consuming. The texture improves over time as the oils within softens the mooncake biscuits.