Foodie

Thursday, January 27, 2011

Fragrant Hup Toh Sou/Walnut Cookie

This fourth recipe and not the last as i have found one which i would like to give it a go but perhaps not now because my kitchen counter has too much baked goodies and they are going to waste. Here in the States, Chinese New Year is not a big thing, there is no public holiday and even if there is, the tradition of 'PAI LEEN' is not observed. If no one comes to 'PAI LEEN', then who is to eat all tbe cookies?????



This recipe is more fragrant cos the walnuts are roasted, ground fine and added to the dough.  Using peanut oil made a good difference as it enhances the nutty flavor. 
 
Ingredients:
 
90 g all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
a pinch of salt
40 g confectioners' sugar
1/2 cup roasted and ground walnuts
75 - 80 ml peanut oil
 
Egg Wash:
egg yolk plus 1 tbsp water
 
 
 
 
 
 
 
 
 
 
 
Method:
 
Sieve flour, baking soda, baking powder, salt and confectioners' sugar.
 
Add in the ground walnuts and the peanut oil and knead into a soft dough.
 
Divide dough into small portions (1 use a melon ball scoop as a guage but you can just eye ball the size you desire) and roll into a ball.  Flatten ball slightly and arrange them onto lined baking sheets.
 
Glaze cookies with egg wash
 
Put to bake in preheated oven 350 f for 12 - 15 minutes until golden brown. Baking time defers according to the size of the cookies.
 

6 comments:

MaryMoh said...

Love those cracks. I love these cookies. I need to try baking some. Thanks very much for the tips using peanut oil.

Chue said...

Thank you, Lily, for sharing this recipe. The walnut cookies were very "deliciously sou" indeed!

Anonymous said...

I wanted to do some baking for the Chinese New Year and these cookies were delicious. Can't stop eating them. They're almost all gone even before the New Year. I think mine were just a little too crumbly. They complete fall apart after handling them a few times. Any suggestion on how I can fix it?

lilyng said...

anonymous

if they are so delicate, use a little less oil the next time, Use just enough to bind the dough

Margrethe said...

I'm an ardent follower of your blog. would like to know if you have this recipe Hup Tou sou with yam, please. Thanks

lilyng said...

margrethe

thank you for being a follower. I have not eaten Hup Tou Sou with yam and will try to look for the recipe.

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