A recipe for Walnut Biscuits from the cookbook, Hong Kong Food City.
Prep Time 20 minutes
Cook Time 23 minutes
Total Time 43 minutes
Servings 25 Biscuits/Cookies
- 140 grams (5 ounces) raw walnut halves
- 300 grams (10.5 ounces, 2 cups) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 egg lightly whisked
- 150 milliliters (5 1/2 fl oz) vegetable oil
- 150 grams (5 1/2 ounces) caster (superfine) sugar
- Pinch salt
- 1 egg beaten with 2 tablespoons water for egg wash
Preheat the oven to 180˚C (350˚F) and bake the walnuts for 8 minutes or until lightly browned. Set aside 50 grams (1 3/4 ounces) and crush the remaining walnuts with a rolling pin.
Sift the flour, baking powder and baking soda into a bowl. Mix in the crushed walnuts.
Whisk the egg, oil, sugar, and a pinch of salt in a separate bowl until emulsified. Fold in the flour mixture and stir until combined.
Line baking trays with baking paper. Use your hands to roll tablespoonfuls (about 20 g, 3/4 oz) of walnut mixture into balls. Place the balls on the trays 5 cm (2 inches) apart, flatten lightly with a fork and press a walnut half into the centre of each. Brush with eggwash and bake for 15 mintues or until light golden.
Cool the biscuits on the trays, then store in airtight containers. They will keep for around a week.