Qiaoguo (Shandong Qixi festival pastry)

Whisk the egg with the sugar, salt, yeast, peanut oil and lard until combined.

Add the AP flour and knead until smooth, roughly 3 minutes.

Rest the dough 20 minutes.

Roll out to a sheet about half a centimetre thick.

With a wooden mould: oil it thoroughly, roll the dough into a log, lay it over the mould, press in enough dough, and gently knock it out.

Without a mould: cut rounds from the half-centimetre sheet with cookie cutters; reroll the rest thin and cut into diamonds or triangles.

Without resting, bake in a preheated 220C oven about 7 minutes for pieces about 5 cm across; adjust the time for other sizes.

Serve with tea, nuts and fresh or candied fruit.