There are many variations of Moon Cakes but here's my take on them:
1 cup / 230 grams finely ground almonds
1 1/4 cups / 290 grams plain flour
2 drops almond essence - the real stuff not the fake rubbish!
1/2 cup/ 115 grams soft butter - not margarine
1/2 cup/115 grams soft brown sugar
1 egg yolk
Combine the almonds, flour, and sugar together. Mix in the butter, egg yolk and almond essence. Bring together to form a dough and chill for a few hours. Preheat oven to 325 F, 160 C, gas mark 3, lowest rung of top oven of an Aga with cold shelf above.
Pinch off pieces of the dough about the size of a walnut and shape into a crescent moon. Bake for about 20 minutes.
Decorate or serve plain.