Walnut cookies or ‘Hup Toh Soh’ is a Chinese cookie made of walnut which is crispy & crumbly. Easy walnut cookies recipe, great for Chinese New Year!
I am so glad that my contributor Siew Loon is back from her long hiatus on Rasa Malaysia. Siew Loon is a great friend and she is such a wonderful baker, especially Chinese New Year cookies.
I remember a few years ago, she brought me a bottle of her homemade pineapple tarts when we met up for Chinese New Year.
Anyway, today, she is sharing with us the recipe of Chinese walnut cookies.
Enjoy!
Happy New Year to all Rasa Malaysia readers.
When I was browsing through the various blogs for cookies to bake for the Lunar New Year, this recipe of walnut cookies from Nasi Lemak Lover instantly caught my eyes.
It reminds me of my childhood days where we would go to the market to buy these cookies and eat them with a cup of coffee.
After reading her blog post, I realized that most walnut cookies do not have walnuts in it.
But I have edited the recipe a bit and added ground walnuts and shortening into it as I simply love nuts.
The end result is these absolutely delicious walnut cookies topped with walnut pieces that are buttery, crumbly, and nutty.
They are great for the upcoming Lunar New Year, when friends and family gather together and some cookies to enjoy during the festivities.
They are also very easy to make and you don’t need a mixer because you can mix everything with hands.
To those celebrating Lunar New Year, happy year of horse to you all.
How Many Calories Per Serving?
This recipe is only 174 calories per serving.
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Chinese Walnut Cookies Recipe
Walnut cookies or 'Hup Toh Soh' is a Chinese cookie made of walnut which is crispy & crumbly. Easy walnut cookies recipe, great for Chinese New Year!
Ingredients
- 250 g all-purpose flour (9 oz.)
- 1/2 teaspoon baking powder
- 50 g ground walnuts (2 oz.)
- 1/2 teaspoon salt
- 120 g granulated sugar (4 oz.)
- 20 g butter (1 oz.)
- 1/2 teaspoon alkaline water
- 150 g peanut oil or cooking oil (5 oz.)
- 50 g walnut halves (2 oz.)
Egg Wash:
- 1 egg yolk plus 1 teaspoon oil
Directions
-
1
Mix flour, baking powder, ground walnuts, salt and sugar in a bowl. Rub butter and shortening into flour until resembles crumbs. Add in alkaline water, peanut oil and mix until the dough forms and becomes soft.
-
2
Divide dough into 20g each and flatten it a little with fork. Top with half a walnut. Brush the top with egg wash.
-
3
Bake at 170C (340F) for 30 minutes or until the top is slightly brown.
Recipe Notes
You can use either salted or unsalted butter.
You can also use 10 g butter and 10 g shortening instead of 20 g butter.
Ferrera
Hi
Can the shortening be omitted ? Anything else I can substitute shortening?
Rasa Malaysia
You can.
Julie Mahomed
Hi if I take out the walnuts will the cookies still taste the same as the traditional Chinese walnut cookies? I saw a bakery in Hong Kong that made these & they didn’t use walnuts, I want to make them the same.
Thank you
Rasa Malaysia
I can’t guarantee results if you omit the key ingredient in the recipe.
jessiekeng
i am not sure what you mean by 10 gms butter in your recipe.pl let me know how just much butter and how much shortening that i have to use.
thanks
jessie
Rasa Malaysia
20g butter total or 10g butter plus 10g shortening.
Coco
fyi….28.3 grams in 1 ounce
Alana
I think if those who had issues issues with too much oil measured the oil by cups rather than by weight it would fix their problems. I can’t figure out how to use my kitchen scale to properly measure liquids, and it always wants me to add more liquid than I actually need. It might be the case for them as well.
nette
How many cups of wholewheat flour if I’m going to use this kind of flour rather than the all purpose flour…
wongsookyee@gmail.com
Can I use kitchenaid mixer to mix the ingredients together, instead of using the technique of rubbing the butter together with flour?
An
Hi, I’m making my 2nd double batch today because I got requests for more, a friend ate ten at one sitting and only stopped because he had eaten them all. I had no problems with the recipe and the oil amount and shaped them with no problem, though I used a cookie small cookie scoop. I omitted the alkaline water because I didn’t have any but they still tasted great and still had a very unique texture. They looked beautiful, akin to peanut cookies. Thanks so much for all your unique recipes.