Skip to main content
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

  • 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
  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.


  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!

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

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

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

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

    Good. Perhaps you'll share your recipe?

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

  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!

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

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

    Thanks. You are most welcome.

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

  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.

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

  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!!

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

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

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

  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!

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

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

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

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

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

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

  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.

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

  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 :)

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

  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.

    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.

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

    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.


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

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!

Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),

Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…

Dark Chocolate Orange Muffins ~ 巧克力碎片橙玛芬

These chocolate orange muffins are fragrant and yummy.... just what you need to boost up your day at breakfast!

Dark Chocolate Orange Muffins ~  巧克力碎片橙玛芬
125 gm plain flour70 gm caster sugar1.1/4 tsp baking powder1 large egg38 ml canola oil1/4 cup milk60 ml orange juice1/2 Tbsp zest50 gm dark chocolate chips1/2 tsp vanillapinch of salticing sugar to dust (optional)Method Sift flour, baking powder, salt, mix well, set aside.Whisk egg with oil, milk and vanilla.Make a well in the centre of the flour mixture, pour in the wet ingredients, mix till just combined.  Do not overmix.Use an icecream scoop and spoon batter into a lined muffin pan.Bake in a preheated oven @ 180 deg.C for 20 to 25 mins.  Teste with a skewer till it comes out clean.  Let cool and serve warm.Yield :  6 muffins.

Long Bean Flavourful Rice ~ 豆角有味饭

There are many ways of cooking this Hakka dish of  'Long Bean Rice'.   My old Hakka neighbour used to cook this one-pot meal dish and I didn't realise it is their clan's dish until recently.  From what I gather from other bloggers, the common ingredients are roast pork and Chinese sausages and of course, the star of the dish which is long beans or  '豆角'.  My version is pretty simple and I used homemade char siew instead.   So, here's my take on 'Long Bean Rice'.........

Long Bean Flavourful Rice  ~  豆角有味饭

100 gm long beans, cut into 1 inch100 gm char siew, cut into cubes150 gm (1 rice cooker cup) Brown rice, washed and drained6 pips garlic, chopped25 gm dried shrimps3.1/2 tsp light soya sauce3 tsp dark soya sauce2.1/2 cups waterSesame oil and Shaoxing wine to drizzleMethod Saute half the chopped garlic with some oil till fragrant, add in the dried shrimps, stir-fry.  Add in the char siew and continue to stir-fry.   Add in the 2.1/2 tsp ligh…