Old fashioned Chinese walnut biscuits or Hup Toh Soh brings back fond memories of my childhood. I remember they were quite big or maybe because I was little so whatever I saw seemed to be 'big''. Strange enough those biscuits had no walnuts in them whatsover and no one knew why. I just remember that they were sweet and very crunchy. So I decided to make some 'jumbo' ones. In olden days lard was used to make these biscuits to make them crunchy and fragrant but I opt to use vegetable or cooking oil instead. I did blog on 'smaller' Hup Toh Soh some time back and another recipe void of Hup Toh but if you wish you can use this recipe to make smaller ones for the coming Chinese New Year.
Jumbo Hup Toh Soh ~ 核桃酥
- 600 gm plain flour
- 210 gm caster sugar
- 200 to 250 ml vegetable oil
- 1/4 tsp salt
- 2 tsp baking powder
- 2 tsp bicarbonate of soda
- 150 gm slightly toasted walnuts, chopped
- Egg glaze
Method
- Sift flour, baking powder, bicarbonate of soda and salt into a mixing bowl, mix well.
- Add in sugar, chopped walnuts and mix well.
- Gradually add in the oil to mix till the dough doesn't stick to the hands and can be formed into a ball.
- Weigh out about 70 gm of dough, lightly form into a ball and press with the palm of your hand to flatten to whatever size and thickness that you desire.
- Make a small dent with your finger, apply egg glaze.
- Bake in a preheated oven @ 180 deg.C for about 20 to 25 mins.
- Yield : 14 Jumbo biscuits.
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