The walnut biscuits or Hup Toh Soh ( in Cantonese ) i have in mind is always the much bigger type in size and crunchier, the type that your grandmother and my grandmother like to eat, really an old time favourite. I seldom come across these little walnut cookies selling in those red cap containers during Chinese New Year, well i'm sure they have it here but i just dont see them as much as almond cookies. I cant remember when was the last time i had these cookies, not last year but i remember when i had them, they were just as tasty as the traditional ones..not as crunchy but still very fragrant.
The original recipe only makes 25, so i doubled the recipe and i got almost 60. It is easy to make and they taste wonderful . We do however have to toast the walnuts and mill them ( using the mill that comes with the blender set ) and mix that together with the flour. These cookies are fragrant, crunchy and with a little melt in the mouth texture. Depending on your taste, i feel that a pinch more of salt can be added to the recipe below just to give a little bit more hint of saltiness to these cookies.
Recipe ( from the book Traditional Koh Kui, Lap Mei and Cookies) with some changes
both the original recipe and my doubled recipe in blue
75ml groundnut oil ( 150ml vegetable oil )
40gm icing sugar ( 80 gm icing sugar)
1/8 tsp salt ( 1/4 tsp salt )
90gm plain flour ( 180gm rose flour/plain flour )
1/2 tsp baking soda ( 1 tsp baking soda )
1/2 tsp baking powder ( 1/2 tsp baking powder )
20-40gms walnuts ( 100gms walnuts , roasted and milled )
Glaze : one egg yolk
1. Combine oil, sugar and salt together using a hand whisk.
2. Sieve flour, baking soda and baking powder and add into the oil sugar mixture. Add in the milled walnuts and mix to a soft dough. (i find it easier to mix by hand)
3. Divide into small portions of 8 gms each, shape round and press lightly with a spoon.
4. Arrange on baking paper , glaze the surface and bake in a preheated oven at 170C for 15-20 minutes ( i baked mine for 17 mins ). Cool cookies, store in airtight containers.
I am baking along with Joyce and Zoe with our bake along theme : Chinese New Year Cookies. Do check out the below links which shared by our baking friends with their CNY cookies. The linky will be opened up till Jan27, 2014.
Also linking this post to Cook Your Books #8 hosted by Joyce of Kitchen Flavours
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