Looking for a unique twist on traditional mooncakes? These savoury Biltong & Cheese mooncakes are a perfect fusion of flavours, featuring Aitch’s Biltong, cheddar, and jalapeño for a deliciously bold take on this festive treat!

Ingredients

Dough

  • 200g flour
  • 120g honey
  • 50g cooking oil
  • 4-5g water
  • 1/4 tsp salt

Filling

  • 1 package cream cheese (softened)
  • 1 jalapeño (seeded & finely chopped)
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup Wagyu Sliced Biltong or Extra Lean Biltong from Aitch’s Biltong (chopped)
  • Handful of spring onions (chopped)
  • 1/2 tsp salt
  • 1/2 tsp minced garlic
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp cumin
  • 1/4 cup pecans (chopped)

Instructions

  1. Mix together the flour, honey, oil, water, and salt until a dough forms. Knead it for about 5 minutes until smooth. Cover and chill in the fridge for 1 to 12 hours.

  2. While the dough chills, combine all the filling ingredients—cream cheese, jalapeño, cheddar cheese, biltong, spring onions, salt, garlic, Worcestershire sauce, cumin, and pecans. Refrigerate the mixture to allow the flavours to meld.

  3. After chilling, divide the dough into 20g balls. Flatten each ball into a disc.

  4. Add about 2 tsp of the biltong-cheese filling into the centre of each dough disc. Roll the dough around the filling to form a ball, dusting with flour if needed.

  5. Use a mooncake press to shape each ball into the iconic mooncake pattern.

  6. Preheat your oven to 170°C. Bake the mooncakes for 13 minutes.

  7. Let the mooncakes rest for 10 minutes, then brush them with a beaten egg. Bake for another 10-13 minutes, or until golden brown.

  8. Let the mooncakes cool completely before serving. Enjoy this savoury twist on a Mid-Autumn Festival classic!

Creamy Biltong and Olive Spread

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