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Hup Toh Soh (Chinese Walnut Biscuits) ~ CNY 2020 核桃酥


These Hup Toh Soh (Chinese Walnut Biscuits) are without hup toh/walnuts.  I do remember from young that the traditional Hup Toh Soh that I ate those days were quite big, around 4 inches in diameter or because I was small and to me everything looked big!  They were made with lard and were very crunchy but there wasn't any trace of hup toh in them and nobody asked why.   Although these biscuits are without walnuts, they are still crunchy and yummy.  If you are allergic to nuts, this is a recipe for you.  Give this a try for the coming Chinese New Year.
However, if you would like to have a recipe of  Hup Toh Soh with walnuts, do hop in 'here'.





Hup Toh Soh  (Chinese Walnut Biscuits)  ~   CNY 2020  核桃酥

Ingredients
  • 300 gm plain flour                                                                        
  • 100 gm caster sugar
  • 125 ml vegetable oil (may need a bit more or a bit less)
  • 1/8 tsp salt
  • 1 tsp baking powder
  • 1 tsp sodium bicarbonate
  • 1 egg beaten to glaze
Method
  1. Sieve flour with the baking powder, sodium bicarbonate and salt.  Whisk to mix well and slowly add in the vegetable oil to mix into a pliable dough.
  2. Let dough rest for about 30 mins.
  3. Pinch dough into balls and use your finger to make a slight indentation in the centre.
  4. Apply egg glaze.
  5. Bake in a preheated oven @ 180 deg.C for about 15 to 20 mins. till golden brown.
  6. Remove from oven and let cool completely on a wire rack before storing into cookie jars.
  7. Yield :  44 biscuits

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