Skip to main content
logo
Food Advertising by

Hup Toh Soh aka Chinese Walnut Biscuit ~ CNY 2010


This is another biscuit which I normally make for Chinese New Year, Hup Toh Soh,..... 'hup toh' is Cantonese for walnuts.  Traditionally, this biscuit is made with lard and without walnuts.  However, I've substituted lard with margarine and added in some slightly roasted walnuts, chopped,  for that extra flavour.  This is a crunchy, nutty biscuit, and it has always been a favourite amongst my family members!


Picture on the left.  Pinch off some dough to form into a ball, then slightly make a dent in the centre.  The size of the biscuit is your own personal preference.
Picture on the right.  Apply egg glaze onto the biscuits before putting them into the oven.  Space them about 3/4 inch apart.


Baked Hup Toh Sow ...... fresh from the oven, crispy, crunchy and delicious!  Ensure that they are completely cooled  before storing them in the cookie jar, they do keep well.





Enjoy these with a cup of hot Chinese tea to usher in the Lunar Chinese New Year on 14th February 2010, which incidentally is also Valentine's Day!


Recipe for Hup Toh Soh aka Chinese Walnut Biscuit

Ingredients
  • 150 gm margarine (Or use 110 to 120 ml of vegetable oil sparingly)
  • 250 gm self-raising flour
  • 80 gm caster sugar
  • 1/4 tsp salt
  • 50 gm coarsely chopped slightly roasted walnuts  (optional)
  • 1 egg  beaten, for glazing
Method
  1. Sift the self-raising flour into a mixing bowl.
  2. Cut in the margarine, add in the sugar and the chopped walnuts. 
  3. Mix thoroughly till the dough does not stick onto the hands.
  4. Pinch off some dough and lightly form into a ball, make a small dent in the centre.  Place the biscuits onto a baking sheet, leaving some room between each biscuit.
  5. Brush them  with beaten egg wash.
  6. Bake in preheated oven @ 180 deg C for about 30 to 35 mins. or till golden brown.
  7. Cool completely before storing in cookie jar.
Note:  An update.  You can substitute margarine with vegetable oil, which will be around 110 to 120 ml.  You may or may not need all the oil.   Mix by hand till dough doesn't stick to your hands.




Comments

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Peach Resin Snow Fungus Dessert ~ 桃胶雪耳糖水

The scientific name for Peach resin is Prunus Persica which is resin secreted from the Peach tree and form like crystals which are stuck to the tree.  Originated from China, the composition of peach resin is collagen, amino acids.  The rich collagen helps to improve the complexion, nourishes and helps to prevent dryness of the skin.  It also helps to improve bowel movement.  In short, this is an inexpensive substitute to the highly expensive birds nest.



Peach Resin Snow Fungus Dessert  ~    桃胶雪耳糖水

Ingredients 50 gm Peach resin20 gm snow fungus30 gm dried longan30 gm seedless red dates2 lt water100 gm rock sugar(I used 150 gm organic cane sugar) or to taste6 Pandan leaves, knottedMethod Soak the peach resin in a lot of water for 12 hours or preferably overnight.  The peach resin will expand to about 8 to 10 times after soaking.   Remove the impurities and rinse the jelly like peach resin, let drain on a sieve, set aside.Soak the snow fungus for a few hours and remove the hard stem, snip i…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.