Walnut Biscuits
A recipe for Walnut Biscuits (Walnut Cookies, 核桃酥, Hup Toh Soh) from the cookbook, Hong Kong Food City. Toasted walnuts are crushed and combined with flour to create a light dough with a crumbly texture.
Servings 25 Biscuits/Cookies
Ingredients
- 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 fluid ounces) vegetable oil
- 150 grams (5 1/2 ounces) caster (superfine) sugar
- Pinch salt
- 1 egg beaten with 2 tablespoons water for egg wash
Instructions
- 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 grams, 3/4 ounces) of walnut mixture into balls.
- Place the balls on the trays 5 centimeters (2 inches) apart, flatten lightly with a fork and press a walnut half into the centre of each. Brush with egg wash 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.