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
  28. This comment has been removed by a blog administrator.

    ReplyDelete
    Replies
    1. Hi Michelle, accidentally deleted your comment, you can substitute margarine with lard, but perhaps with lard, the biscuit may not last too long as lard will make the biscuit rancid. Perhap you can try with vegetable oil.

      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

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Tau Yu Bak ~ Braised Pork Belly in Soy Sauce ( 豆油肉 )

  'Tau you bak' in Hokkien or 'Braised Pork Belly in Soy Sauce' in Cantonese is a very homey dish.  The main sauces are light and dark soy sauce with the addition of some spices like cinnamon, pepper and star anise and in this recipe I also added some oyster sauce, which is optional.  The addition of hard boiled eggs infused with the intense gravy makes this a very delicious and tasty dish.  Pair it with some sambal belacan to make it more appetising and appealing. Tau Yu Bak  ~   Braised Pork Belly in Soy Sauce ( 豆油肉 ) Ingredients 700 gm pork belly cut into 1.1/2 inch 1 Tbsp oyster sauce 1 Tbsp light soy sauce 1.1/2 Tbsp dark soy sauce 8 cloves garlic 1 cinnamon stick 2 star anise some pepper rock sugar to taste Hard boiled eggs Method Marinate the pork belly with oyster and light soy sauce for a few hours or preferably overnight. Saute the garlic with cinnamon stick and star anise with some oil in a wok. Toss in the marinated pork.  Stir-fry, add in the some hot water

Prawn Omelette

This is a very simple and quick universal dish, common in most households.  It will certainly come in handy if you have unexpected guests who stay for dinner. Recipe for Prawn Omelette Ingredients 120 gm Prawns 2 Big Onions  -  sliced 3 Large Eggs 1 Teasp Light Soya Sauce Oil for frying Seasoning for Prawns 1/2  Teasp Salt 1  Teasp Sugar Dash of  Pepper Method Lightly beat up the eggs with the light soya sauce Heat up the pan with some oil Saute the sliced onions with the seasoned prawns Dish out Pour the beaten eggs onto the pan Add in the prawns and onions Once the bottom is brown, flip omelette and brown the other side Dish up and serve *****