1Make the moon cake dough. In one bowl, mix the flour, milk powder, and salt together.

2

Break the eggs into another bowl. Add the sugar, and beat together for up to 5 minutes. Pour in the melted butter, vanilla extract. Fold through all ingredients.

3

Add the sifted, dry ingredients to the liquid mixture. Fold in to create a dough.

4

Knead the dough. Tip the dough onto a floured surface and knead lightly. Once smooth, the dough is ready.

Roll a log shape from the dough. If possible, at this point it is

helpful to let the dough sit in the refrigerator overnight, as this

makes it easier to work with.

Cut into evenly sized rounds. There will be approximately 15 to 20 pieces.

5

Make the filling. Mix the apricot preserves , chopped dates, coconut and raisins together in a small bowl. Use a fork to mash down any large, chunky pieces of apricot.

6

Preheat the oven to 375?F/ 190?C/Gas mark 5. Prepare two baking sheets by covering in parchment paper.

7

Press each dough piece into a 3-inch (7.5 cm) circle. When stretching the dough, make the edges thinner and the center thicker.

8

Add the filling. Press

the filling into the middle of each circle. Gather the edges over to

enclose the filling and pinch closed. Roll into a ball, then flatten.

9

Prepare the moon cake press. Add flour to it to help ease the cake out after pressing.

Then, press each flattened circle in the mold to shape the moon cake. To

remove each pressed cake, bang all four sides, until it comes out.

If you don't have a moon cake press, try to shape the cake as round as

possible and use a fork or a skewer to draw a design. It can be as

simple as making a cross or a series of lines, or more elaborate if

you're patient. Another alternative is to press a design from a

thoroughly clean stamp (from a craft store) , chocolate mold, or similar mold into the top of the rounded cake.

10

Brush each moon cake with egg wash. Place each cake about 1 inch (2.5cm) apart on a baking sheet. Once each baking sheet is filled, put them into the oven.

11

Bake for 30 minutes or until the moon cakes turn golden brown.

Remove from the oven. Leave to cool on a wire cooling rack. Once cooled, they are ready to serve or package.

Serve with Chinese tea.

Package in little boxes for distributing as gifts.