Hup Toh Soh (Chinese Walnut Cookies)

by - April 30, 2019




I love to bake cookies for my family even though it is not Chinese New Year. Everyone enjoys cookies all year round anyway! This is my own "Hup Toh Soh" recipe where I don't use any lard or shortening. I also added some sesame seeds to make it more aromatic.  Try it! I am sure you are going to like it.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Hup Toh Soh (Chinese Walnut Cookies) Recipe

Yields:  Approx. 60 pcs

INGREDIENTS:

175g butter, room temperature (leave sit out for 30 minutes)
90g brown sugar (Please add more sugar if you prefer sweeter)
3 egg yolks (Large egg, 60g and above)
280g plain flour
3/4 tsp salt
1 tsp double acting baking powder 
1 tsp baking soda
150g walnuts, toasted and coarsely chopped 
50g sesame seeds, toasted

Egg wash:
1 egg, whisked

Utensil:
Baking trays

METHOD:
  1. Preheat oven to 165C.  Line the baking tray with parchment paper.  Set aside.
  2. Sift flour, baking powder and baking soda into a bowl, stir in salt. Set aside.
  3. Place the toasted walnut in a plastic bag and crush with a rolling pin. 
  4. Combine walnuts and sesame seeds together with the flour mixture. Set aside.
  5. In a bowl of electric mixer, beat together butter and brown sugar until fluffy with the paddle attachment. Add in egg yolks and beat until well combined. 
  6. Lower the speed, gradually add in flour mixture and mix until form a smooth dough.
  7. Pinch off some dough about 11-12g and form into a ball.  Place on the line baking tray.  Press lightly on the dough with the back of a spoon.
  8. Brush each cookies with egg wash.
  9. Bake at preheated oven for 20 - 25 minutes, or until golden brown.
  10. Let cool on baking tray for 5 minutes before transferring to a wire rack to cool completely.  Store in airtight container.



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