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Walnut Biscuits

A recipe for Walnut Biscuits (Walnut Cookies, 核桃酥, Hup Toh Soh) from the cookbook, Hong Kong Food City. Toasted walnuts are crushed and combined with flour to create a light dough with a crumbly texture.

Prep Time
20 mins
Cook Time
20 mins
Total Time
43 mins
Servings: 25 Biscuits/Cookies
Course: Dessert
Cuisine: Chinese

Ingredients

  • 140 grams (5 ounces) raw walnut halves
  • 300 grams (10.5 ounces, 2 cups) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 egg lightly whisked
  • 150 milliliters (5 1/2 fluid ounces) vegetable oil
  • 150 grams (5 1/2 ounces) caster (superfine) sugar
  • Pinch salt
  • 1 egg beaten with 2 tablespoons water for egg wash

Instructions

    Cup of Yum
  1. Preheat the oven to 180˚C (350˚F) and bake the walnuts for 8 minutes or until lightly browned.
  2. Set aside 50 grams (1 3/4 ounces) and crush the remaining walnuts with a rolling pin.
  3. Sift the flour, baking powder and baking soda into a bowl. Mix in the crushed walnuts.
  4. Whisk the egg, oil, sugar, and a pinch of salt in a separate bowl until emulsified. Fold in the flour mixture and stir until combined.
  5. Line baking trays with baking paper. Use your hands to roll tablespoonfuls (about 20 grams, 3/4 ounces) of walnut mixture into balls.
  6. Place the balls on the trays 5 centimeters (2 inches) apart, flatten lightly with a fork and press a walnut half into the centre of each. Brush with egg wash and bake for 15 mintues or until light golden.
  7. Cool the biscuits on the trays, then store in airtight containers. They will keep for around a week.