Description
Delicious Chinese Walnut Cookies (Hup Toh Soh) for Every Celebration
Ingredients
Scale
- 3 cups Walnuts (plus 37–74 pieces for garnishing)
- 3.5 cups Cake Flour (can substitute with all-purpose flour)
- 2 cups Icing Sugar (plus 2½ tablespoons)
- 2 teaspoons Baking Powder (skip if using self-raising flour)
- 1 teaspoon Baking Soda
- 1–1.5 teaspoons Salt (optional)
- 1.25 cups Vegetable Oil (can use lard or margarine as alternatives)
- 2 Eggs (beaten; can skip for vegan version)
- 3–4 Egg Yolks (for glazing; can use almond milk and maple syrup for vegan option)
- Sesame Seeds (optional)
Instructions
- Preheat your oven to 350°F (175°C). Spread 3 cups of walnuts evenly on a lined baking tray. Toast for 10-15 minutes until fragrant and golden. Let cool before processing into a coarse meal.
- In a large mixing bowl, sift together the cake flour, icing sugar, baking powder, baking soda, and optional salt. Stir in the beaten eggs until combined, then gradually pour in the vegetable oil, mixing until a crumbly dough forms.
- Use your hands or a scooping tool to portion out the dough. Roll each portion into small balls or gently press into flat discs.
- Glaze each cookie with the egg yolk mixture. Press a walnut piece or a sprinkle of sesame seeds on top.
- Place the tray in the oven and bake for about 20-24 minutes, or until golden brown. Let cool on a wire rack before enjoying.
Notes
- Prep Time: 30 minutes
- Cook Time: 20-24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg