Рецепт Hup Toh Soh aka Chinese Walnut Biscuits 核桃酥 CNY 2015
I love Hup Toh Soh (核桃酥) or Chinese Walnut Biscuit for their crunch and fragrance. I remember that when I was little, the Hup Toh Soh was quite huge in size about 3 inches in diameter or even larger but strangely that there wasn't any walnuts in it. Wonder why it's called Hup Toh Soh (meaning walnut crisp in Cantonese)? This Hup Toh Soh recipe was adapted from No-Frills Recipes as I like that Cheah had added walnuts into it. The cookie was very crisp, nutty and little savoury but my cookies don't look like Hup Toh Soh at all. I just like to make it small so that I can pop the whole cookie into my mouth. So if you want to make it bigger, please go ahead :D Definitely a keeper recipe for the upcoming Lunar New Year!
Hup Toh Soh aka Chinese Walnut Biscuits
Ingredients:
- 150g Margarine
- 250g Self-raising flour
- 80g Caster sugar
- 80g Walnuts, roasted and coarsely grind
- 1 Egg beaten + a pinch of salt for glazing
Method:
Sift the self-raising flour into a mixing bowl.
Cut in the margarine, add in the sugar and the chopped walnuts. Using a rubber spatula to blend the mixture. Then mix thoroughly till the dough does not stick onto the hands.
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.
Brush them with beaten egg. Bake in preheated oven at 180 deg C for about 30 - 35 minutes till golden brown.
Cool Completely before storing in cookie jar.
150克 人造奶油 (magarine)
250克 自发面粉
80克 细糖
80克 核桃，烤香剁碎
1个 鸡蛋+少许盐，拌匀 (抹表面)
将面团平均分出小等份约每个12克，搓圆，用手指轻轻在酥饼中间压下窩心，间隔一些距离 排放在烤盘上。
表面涂上少许蛋液，送入预热烤箱以180度烤约30-35分钟致熟及金黄色即可。