Description
These traditional Chinese Walnut Cookies, known as Hup Toh Soh, are buttery, crumbly treats infused with toasted walnuts and a delicate glaze. Perfectly golden and topped with walnut halves or sesame seeds, they are a staple for celebrations and gatherings, offering a delightful crunch and a rich nutty flavor in every bite.
Ingredients
Scale
Walnuts
- 3 cups Walnuts (plus 37-74 pieces for garnishing)
Dry Ingredients
- 3.5 cups Cake Flour (can substitute with all-purpose flour)
- 2 cups Icing Sugar (plus 2½ tablespoons)
- 2 teaspoons Baking Powder (skip if using self-raising flour)
- 1 teaspoon Baking Soda
- 1-1.5 teaspoons Salt (optional)
Wet Ingredients
- 1.25 cups Vegetable Oil (can use lard or margarine as alternatives)
- 2 Eggs (beaten; can skip for vegan version)
- 3-4 Egg Yolks (for glazing; can use almond milk and maple syrup for vegan option)
Optional Toppings
- Sesame Seeds (optional)
Instructions
- Toast the Walnuts: Preheat your oven to 350°F (175°C). Spread 3 cups of walnuts evenly on a lined baking tray. Toast them for 10-15 minutes until they are fragrant and golden brown. Allow them to cool fully before processing.
- Prepare Walnut Meal: Once cooled, process the toasted walnuts into a coarse meal, making sure not to grind them too fine to retain some texture.
- Mix Dry Ingredients: In a large mixing bowl, sift together the cake flour, icing sugar, baking powder, baking soda, and salt if using. This ensures an even distribution of ingredients and a light dough.
- Combine Wet Ingredients: Stir in the beaten eggs into the dry mixture until well combined. Gradually pour in the vegetable oil while mixing continuously until a crumbly dough forms. Incorporate the walnut meal evenly into the dough.
- Shape the Cookies: Using your hands or a scooping tool, portion out the dough. Roll each portion into small balls or press gently into flat discs, depending on your preferred cookie shape.
- Glaze and Garnish: Brush each cookie with the egg yolk mixture to create a beautiful golden glaze during baking. Press a walnut piece or sprinkle sesame seeds on top for added texture and decoration.
- Bake: Place the cookie tray in the preheated oven and bake for about 20-24 minutes. Bake until cookies are golden brown and slightly firm to the touch.
- Cool and Serve: Remove the cookies from the oven and transfer them to a wire rack to cool completely. This ensures the texture sets perfectly before serving.
Notes
- For a vegan version, omit the eggs and use almond milk and maple syrup as a glaze alternative.
- Self-raising flour can be used instead of cake flour and baking powder; if doing so, omit the baking powder.
- Use lard or margarine instead of vegetable oil for a richer flavor.
- Ensure walnuts are toasted but not burnt to avoid bitterness.
- Store baked cookies in an airtight container to maintain their crispness.
