Hawaiian Biscuits ~ 夏威夷饼

I was introduced to this Hawaiian Biscuit by a friend who bought this for me to try.  I was curious about the name and was wondering what's so 'Hawaiian' about these biscuits.  I understood, after the first bite of a Macadamia nut.  So the 'Hawaiian' thing is the Macadamia nut.  Since I have some lotus paste left after the mooncake festival, thought I'd give this a try.  I used the recipe for the pastry from my 'Lo  Por Paeng/Wife Biscuit' post and just wrap up some lotus paste with some Macadamia nuts.  This is a yummy biscuit to be enjoyed at any time of the day and the biscuits stayed crispy even on the fourth day, kept in an air-tight container.

Hawaiian Biscuits  ~  夏威夷饼

Ingredients

Oil dough
80 gm plain flour
50 to 60 gm shortening

Water dough
100 gm plain flour
40 gm shortening
30 to 35 ml cold water 

300 gm lotus paste (divide into 8 portions, approx. 35 gm each and wrap each portion with 4 Macadamia nuts)
32 Macadamia nuts
1 egg, beaten, to glaze

Method for Oil dough
1.  Sieve flour into a bowl, rub in the shortening, mix well to form a dough.  Cling wrap and let rest for 30 mins.

Method for Water dough
1.  Sieve flour into a bowl, rub in the shortening, gradually add in cold water to mix well and form a dough.  Cling wrap and let rest for 30 mins.

Method for assembling the biscuit

1. Divide the oil dough into 8 portions, about 17 gm each, roll into a ball.
2. Divide the water dough into 8 portions, about 22 gm each, roll into a ball.
3. Wrap the oil dough with a flattened piece of water dough.  Roll into a ball.
4. Roll out the ball of dough like a swiss roll, then roll out again.  Roll out the dough, vertically.  Flatten the dough and place a ball of lotus paste on it.  Wrap it and place seams down.  Lightly flatten the dough with a rolling pin.
5. Brush egg wash on it and make 3 slits with a sharp knife.
6. Bake in a preheated oven @ 180 deg.C for about 25 to 30 mins. till golden brown.
7. Yield :  8 biscuits