Cream the butter and sugar using an electric beater or by hand until the butter is fluffy.
Add the flour, 3/4 tsp of salt, chopped herbs, caraway seeds, and green chilis to the bowl.
Using a spatula or your fingers mix together to form a crumbly dough. Do not knead.
Taste the dough at this time and add the remaining 1/4 tsp of the salt if needed.
Transfer the mixture to the silicone mat lined cookie sheet, and continue to work the dough by pressing gently until it holds together. If the butter is too cold, rest the dough for 20 minutes and try again. In a pinch, you can add a tbsp of milk if the dough doesn’t come together easily.
Wrap the dough with plastic wrap and let it rest on the counter for 30 minutes.
Divide the dough into small balls about 20g in weight. Use the kitchen scale for this, or simply eyeball it so all the balls of dough are approximately the same size.
Arrange the balls of dough on the cookie sheet 1” apart.
Using the moon cake mold, stamp each ball of dough into a disk with your desired shape embossed on top. If you don’t have a moon cake mold, just flatten each ball of dough and use a fork to make simple cross hatch marks.
Transfer the cookie sheet to the freezer, or the refrigerator if your freezer is full, for 20 minutes.
Meanwhile, preheat the oven to 350F.
Bake for 25-28 minutes until the biscuits are just beginning to turn golden at the bottom. Do not over bake.
Transfer to a cooling rack and allow to come to room temperature.
Serve with coffee or tea and watch your family devour them!
