Walnut Biscuits (Hup Toh Soh) for Chinese New Year Recipe

Make this super easy and delicious old-fashioned hup toh soh for Chinese New Year celebration.

INGREDIENTS
Dry ingredients:

• 180 gr all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 70 gr icing sugar
• 1 cup walnut flour - unsalted, see notes

Wet ingredient:

• 150 ml peanut oil - or other neutral-tasting oil
• To decorate cookies (optional):
• 40 pieces whole walnut - unsalted

Egg wash:

• 1 egg yolk + 1 tsp water

INSTRUCTIONS

1. Prepare the cookie dough:
2. Preheat oven to 350 F (176 C). Line baking sheets with a parchment paper. Mix all the dry ingredients together and stir to mix
3. Gradually add oil until you are able to knead into a dough. The dough will be soft and a bit crumbly in texture
4. Shape the cookies:
5. Pinch off about 1 Tbsp of cookie dough and roll into a ball. Use your thumb to gently press the middle to slightly flatten the cookie and to create an indentation in the middle and rough crackly edges (as shown in the photo and video). You can add a piece of whole walnut on top if you like (I didn't). Place on a baking sheet about 1-inch apart. Brush the cookies with egg wash
6. Bake in the preheated oven for 15-20 minutes or until golden brown. Let them sit on the baking sheet for 1 minute and then transfer to a cooling rack to let them cool down completely
7. Transfer to a cookie jar and secure the lid tightly. They can be kept at room temperature for 2-3 weeks

Notes

• You can use 80 gr roasted unsalted walnuts and coarsely ground them

full recipe: https://whattocooktoday.com/hup-toh-soh.html