Picture on the left. Pinch off some dough to form into a ball, then slightly make a dent in the centre. The size of the biscuit is your own personal preference.
Picture on the right. Apply egg glaze onto the biscuits before putting them into the oven. Space them about 3/4 inch apart.
Baked Hup Toh Sow ...... fresh from the oven, crispy, crunchy and delicious! Ensure that they are completely cooled before storing them in the cookie jar, they do keep well.
Enjoy these with a cup of hot Chinese tea to usher in the Lunar Chinese New Year on 14th February 2010, which incidentally is also Valentine's Day!
Recipe for Hup Toh Sow aka Chinese Walnut Biscuit
Ingredients
- 150 gm margarine, softened
- 250 gm self-raising flour
- 80 gm caster sugar
- 2 oz coarsely chopped slightly roasted walnuts (optional)
- 1 egg beaten + a pinch of salt, for glazing
- Sift the self-raising flour into a mixing bowl.
- Cut in the margarine, add in the sugar and the chopped walnuts.
- 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 wash.
- Bake in preheated oven @ 180 deg C for about 30 to 35 mins. or till golden brown.
- Cool completely before storing in cookie jar.
oh i love hup tou sou a lot! my fren used to give me a tin each year... i wonder this year she does or not? hahahaa... just kidding... looks simple, thanks for sharing!
ReplyDeleteYou are so ready for Chinese New Year? They are perfect with tea and chit chatting with friends. :D
ReplyDeleteAnother of my favourite Chinese New Year cookie. I hope to make them this week.
ReplyDeleterenaclaire
ReplyDeleteOh, you've got such a good buddy friend! Try it, very easy to make
and economical too.
Divina
Yes, CNY is not far away, 14th Feb. not much time left for CNY preparations.
Mary
Good. Perhaps you'll share your recipe?
This is another CNY goodie that I like. Must get onto it this weekend.
ReplyDeleteYumm... haven't taken this for a long time. I like this very much when I was still little. Will try to make this one of this day! Thanks for the recipe. Cheers!
ReplyDeleteThis is one of my favourite CNY cookies :)
ReplyDeletepenny
ReplyDeleteMaking this biscuit will remind you of CNY!
Kristy
Thanks. You are most welcome.
3 hungry tummies
Yes, it's also my family's favourite.
I was just thinking of this cookies today and thought of baking it for my husband. I remember eating this cookies when I was young and wanted him to try it. Thanks for sharing and I am making this tomorrow.
ReplyDeleteCheah...wow.. crispy yet melt-in-mouth type. Well done, I will try this out one day. Thanks for sharing :)
ReplyDeleteHi Cheah, thanks for the comment on my blog! The bisquit is familiar Chinese sweets in Japan too, but this is the first time to see the home-made version. Amaging!!
ReplyDeleteLovely, my friend! Looks like you're enjoying baking so many kinds of CNY cookies! Hehe...I've surrendered this task ages ago.
ReplyDeleteHi, I have always loved these cookies. Will buy them in packet form.
ReplyDeleteYou the first one I see make this.
Outstanding!
You have fun and keep well, Lee.
Dear Friends
ReplyDeleteThank you so much for all the nice compliments!
i haven't had this in a looong time... friends usually give me a box of this during the Chinese New Year... but i've moved since... sigh!
ReplyDeletei wish i was neighbors with you haha... but thanks for sharing the recipe now i could try making it!
Malou@IMPROMPTU
ReplyDeleteThis is very easy to make, and since you're craving for it, why not give it a try?
Haven't tried to make them at home, adore you idea of adding roasted walnuts : ).
ReplyDeleteTasteHongKong
ReplyDeleteVery easy to make,tossed in the walnuts to make it more crunchy.
Hi, I came over from Gert's blog. Wow, these Hup Toh Sow sure look crisp and yummy!
ReplyDeleteJu
ReplyDeleteYes, they're crispy. Do try it out!
Finally I had the opportunity to try this recipe. Turned out good and Leo enjoys it.
ReplyDeleteRotterdam ICON
ReplyDeleteHey friend, didn't know that you bake too! Had a great 'low sang' with your mum and your siblings on Sat.
I am not a "baking" person but recently shows a little interest. My baking skills are limited, only try those senang recipes.
ReplyDeleteFinally I tried this recipe today with a small tweak. It's just so yummy... I had to pull a break to stop eating the cookies. Thanks for sharing the recipe :)
ReplyDeleteVlafour
ReplyDeleteThanks for dropping by and glad that you liked the recipe. Hope to see you more often!
Hi Cheah, thanks for sharing this recipe. I made it this time and my hubby likes it. But I think I over baked them a little. Will link your post to mine.
ReplyDeleteOh, you tried this? So happy to hear that your hubby liked it. Will be making this too. It's one of our favourites during this festive season.
Deletehi, if we do not have self raising flour. How much baking poder should we add ? do we have to add baking soda ?
ReplyDeletethanks
lisa
I googled and hope this helps.
DeleteTo convert plain flour into self-raising flour, add two teaspoons of baking powder to each cup of plain flour. Adding one teaspoon of cream of tartar and half a teaspoon of bicarbonate of soda to one cup of plain flour gives the same result.
This comment has been removed by a blog administrator.
ReplyDeleteHi Michelle, accidentally deleted your comment, you can substitute margarine with lard, but perhaps with lard, the biscuit may not last too long as lard will make the biscuit rancid. Perhap you can try with vegetable oil.
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