Skip to main content
logo
Food Advertising by

Hup Toh Sow aka Chinese Walnut Biscuit ~ CNY 2010



This is another biscuit which I normally make for Chinese New Year, Hup Toh Sow,..... '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 Sow aka Chinese Walnut Biscuit

Ingredients
  • 150 gm margarine, softened
  • 250 gm self-raising flour
  • 80 gm caster sugar
  • 2 oz coarsely chopped slightly roasted walnuts  (optional)
  • 1 egg  beaten + a pinch of salt, 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 :   If you find the mixture too crumbly to handle, add in some vegetable oil, sparingly.





Comments

  1. oh i love hup tou sou a lot! my fren used to give me a tin each year... i wonder this year she does or not? hahahaa... just kidding... looks simple, thanks for sharing!

    ReplyDelete
  2. You are so ready for Chinese New Year? They are perfect with tea and chit chatting with friends. :D

    ReplyDelete
  3. Another of my favourite Chinese New Year cookie. I hope to make them this week.

    ReplyDelete
  4. renaclaire
    Oh, you've got such a good buddy friend! Try it, very easy to make
    and economical too.

    Divina
    Yes, CNY is not far away, 14th Feb. not much time left for CNY preparations.

    Mary
    Good. Perhaps you'll share your recipe?

    ReplyDelete
  5. This is another CNY goodie that I like. Must get onto it this weekend.

    ReplyDelete
  6. Yumm... haven't taken this for a long time. I like this very much when I was still little. Will try to make this one of this day! Thanks for the recipe. Cheers!

    ReplyDelete
  7. This is one of my favourite CNY cookies :)

    ReplyDelete
  8. penny
    Making this biscuit will remind you of CNY!

    Kristy
    Thanks. You are most welcome.

    3 hungry tummies
    Yes, it's also my family's favourite.

    ReplyDelete
  9. I was just thinking of this cookies today and thought of baking it for my husband. I remember eating this cookies when I was young and wanted him to try it. Thanks for sharing and I am making this tomorrow.

    ReplyDelete
  10. Cheah...wow.. crispy yet melt-in-mouth type. Well done, I will try this out one day. Thanks for sharing :)

    ReplyDelete
  11. Hi Cheah, thanks for the comment on my blog! The bisquit is familiar Chinese sweets in Japan too, but this is the first time to see the home-made version. Amaging!!

    ReplyDelete
  12. Lovely, my friend! Looks like you're enjoying baking so many kinds of CNY cookies! Hehe...I've surrendered this task ages ago.

    ReplyDelete
  13. Hi, I have always loved these cookies. Will buy them in packet form.
    You the first one I see make this.
    Outstanding!
    You have fun and keep well, Lee.

    ReplyDelete
  14. Dear Friends
    Thank you so much for all the nice compliments!

    ReplyDelete
  15. i haven't had this in a looong time... friends usually give me a box of this during the Chinese New Year... but i've moved since... sigh!
    i wish i was neighbors with you haha... but thanks for sharing the recipe now i could try making it!

    ReplyDelete
  16. [email protected]
    This is very easy to make, and since you're craving for it, why not give it a try?

    ReplyDelete
  17. Haven't tried to make them at home, adore you idea of adding roasted walnuts : ).

    ReplyDelete
  18. TasteHongKong
    Very easy to make,tossed in the walnuts to make it more crunchy.

    ReplyDelete
  19. Hi, I came over from Gert's blog. Wow, these Hup Toh Sow sure look crisp and yummy!

    ReplyDelete
  20. Ju
    Yes, they're crispy. Do try it out!

    ReplyDelete
  21. Finally I had the opportunity to try this recipe. Turned out good and Leo enjoys it.

    ReplyDelete
  22. Rotterdam ICON
    Hey friend, didn't know that you bake too! Had a great 'low sang' with your mum and your siblings on Sat.

    ReplyDelete
  23. I am not a "baking" person but recently shows a little interest. My baking skills are limited, only try those senang recipes.

    ReplyDelete
  24. Finally I tried this recipe today with a small tweak. It's just so yummy... I had to pull a break to stop eating the cookies. Thanks for sharing the recipe :)

    ReplyDelete
  25. Vlafour
    Thanks for dropping by and glad that you liked the recipe. Hope to see you more often!

    ReplyDelete
  26. Hi Cheah, thanks for sharing this recipe. I made it this time and my hubby likes it. But I think I over baked them a little. Will link your post to mine.

    ReplyDelete
    Replies
    1. Oh, you tried this? So happy to hear that your hubby liked it. Will be making this too. It's one of our favourites during this festive season.

      Delete
  27. hi, if we do not have self raising flour. How much baking poder should we add ? do we have to add baking soda ?
    thanks
    lisa

    ReplyDelete
    Replies
    1. I googled and hope this helps.
      To convert plain flour into self-raising flour, add two teaspoons of baking powder to each cup of plain flour. Adding one teaspoon of cream of tartar and half a teaspoon of bicarbonate of soda to one cup of plain flour gives the same result.

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Chicken Floss Cake ~ 鸡肉松蛋糕

It's normal to find buns coated with meat floss in any bakery, but yet to find a meat floss coated piece of cake.  I saw this Chicken Floss Cake on youtube and was eager to give this a shot.  The recipe is quite similar to a chiffon cake and I was curious to find out the taste which should be slightly sweetish and saltish.  Wouldn't it be weird, I wonder.  But it turned out that the taste is rather unique with a light and soft texture and my family members gave me a thumbs up and asked for more!



Chicken Floss Cake ~  鸡肉松蛋糕
Ingredients (A)

4 egg yolks40 ml oil50 ml milk65 gm plain flour, siftedChicken flossWhite sesame seedsChopped spring onions (optional)a pinch of salt (B)  4 egg whites        40 gm caster sugar
Method In a bowl, beat egg yolks, add in oil, mix well, then add in milk.Mix in sifted flour till well combined.In another clean bowl, beat egg whites till frothy, then add in sugar in 2 batches and beat till stiff peaks form.Fold in 1/3 egg whites into the egg yolk mixtu…

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.

Lavender lemon cookies ~ 薰衣草柠檬曲奇

These dainty looking Lavender lemon cookies have a subtle taste of lavender, not too much for I used  fresh leaves instead of dried flowers.  They are buttery, taste like shortbread with a light floral aroma.  They are simple, cute and sure to impress.  Try gifting them at a Christmas cookie swap or great to give as a gift during the coming festive season.


Lavender lemon cookies ~  薰衣草柠檬曲奇
Ingredients

263 gm butter80 gm caster sugar245 gm plain flour50 gm cornflour2.1/2 Tbsp icing sugar1.1/2 Tbsp freshly snipped lavender leaves1 tsp lemon zesta pinch of saltMethod Sift plain flour with the cornflour, set aside.Cream butter, sugar and icing sugar till fluffy.Mix in the snipped Lavender leaves and lemon zest.Mix in the sifted flour and cornflour mixture.Wrap up the dough with cling wrap and keep chilled for an hour or more.Roll the dough into 1/4 inch thick and cut with cookie cutter.  (Alternatively, roll into a log and cut into 1/4 inch thick).Place cookies onto a parchment lined baking …