Chinese Walnut Cookies

Chinese Walnut Cookies or "Hup Toh So" (合桃酥) is one of those retro Chinese cookies that my family liked alot, especially my sister. JT, these are for you!

However it is really strange that the commercial walnut cookies do not have walnuts in them, instead they were topped with olive-shaped nuts. Wonder why?

Since these are walnut cookies, I will definitely topped the cookies with real walnuts. I have used oil to create lightness and crisp as well as Golden Churn butter for the aroma in these cookies.

This is a very easy to bake cookies and they are really nice and crispy. Do try them.



This is the cake flour that I used. You can buy this from APITA or CitySuper.

Ingredients:
(A)
45g butter (I use Golden Churn)
30g corn oil
50g brown sugar
15g - 20g castor sugar
sprinkle of sea salt
1/4 tsp vanilla essence

(B)
2 tbsp lightly beaten egg (keep the rest as egg wash)
1/4 tsp baking soda (dissolved in 1 tsp water)

(C)
150g cake flour
heaped 1/4 tsp baking powder

(D)
Walnut pieces for the topping

Method:
1. Cream (A) in a mixing bowl till creamy and fluffy.
2. Add in (B) and cream till well blended.
3. Fold in sieved (C) till well-mixed.
4. Divide soft dough into 24 or 32 pieces, shape them into flat round disc. Apply egg wash and top with walnuts. Put them on a lined baking tray 2cm apart to allow room for expansion.
5. Bake at 190C for 12 - 15 minutes or till golden brown.