Another Traditional Chinese Biscuits–Chinese Walnut Crisp–Hup Toh Soh (核桃酥, 合桃酥)

Another Traditional Chinese Biscuits–Chinese Walnut Crisp–Hup Toh Soh (核桃酥, 合桃酥)

Updated post on 11/1/2017

Uploading of a new recipe – Recipe 2 suitable for Chinese New Year . It is the same as Recipe 1 with slight amendment and method of preparation. 

Another Traditional Chinese Biscuits–Chinese Walnut Crisp–Hup Toh Soh (核桃酥, 合桃酥)

INTRODUCTION

When I posted my Chinese White Cakey Biscuit, one member of the Facebook Group is telling me about another traditional Chinese biscuit – Hup Toh Soh or Chinese Walnut biscuits that he loved very much.

Another Traditional Chinese Biscuits–Chinese Walnut Crisp–Hup Toh Soh (核桃酥, 合桃酥)

I love this traditional biscuit too. In fact, I have almost forgotten this biscuit as I have not eaten this for ages…

Another Traditional Chinese Biscuits–Chinese Walnut Crisp–Hup Toh Soh (核桃酥, 合桃酥)

It is a type of traditional Chinese biscuit commonly sold in neighbourhood bakery or supermarket. It is rather thick but very crispy and full of egg and walnut fragrance…Walnut is the main ingredients and most will know that walnut is good for brain and clear lungs per traditional Chinese Medicine.

Another Traditional Chinese Biscuits–Chinese Walnut Crisp–Hup Toh Soh (核桃酥, 合桃酥)

There are many recipes available in the Chinese website and after digesting the recipes, I have decided to choose this simpler recipe that uses less ingredients and a rather fast method..

Another Traditional Chinese Biscuits–Chinese Walnut Crisp–Hup Toh Soh (核桃酥, 合桃酥)

I am very pleased with the outcome as the biscuit very crispy and I have no regret of making this biscuit.

Another Traditional Chinese Biscuits–Chinese Walnut Crisp–Hup Toh Soh (核桃酥, 合桃酥)


WHAT IS REQUIRED

Recipe adapted from : 合桃酥

Servings : Prepared about 10 walnut cookies

Another Traditional Chinese Biscuits–Chinese Walnut Crisp–Hup Toh Soh (核桃酥, 合桃酥)

Authentic Snack Recipe 

  • 200 grams of top flour or cake flour
  • 100 grams of castor sugar
  • 80 grams of cooking oil or lard
  • 75 grams of walnut (crushed and pound into powder)
  • 2 grams of baking powder
  • 2 grams of baking soda
  • 1 gram of ammonia bicarbonate (optional)
  • 1 egg

Others

  • 1 egg yolk mixed with 1 tablespoon of water for egg washing
  • Additional walnut for decoration (optional)

Another Traditional Chinese Biscuits–Chinese Walnut Crisp–Hup Toh Soh (核桃酥, 合桃酥)

Chinese New Year Recipe

  • 200 grams of self raising flour
  • 100 grams of castor sugar
  • 80 grams of cold butter 
  • 75 grams of walnut 
  • 1 grams of baking soda
  • 1 egg

Another Traditional Chinese Biscuits–Chinese Walnut Crisp–Hup Toh Soh (核桃酥, 合桃酥)


STEPS OF PREPARATION

  • Pre-heat the oven to 170 degree Celsius.

Another Traditional Chinese Biscuits–Chinese Walnut Crisp–Hup Toh Soh (核桃酥, 合桃酥)

  • Sift in the flour, baking soda, baking powder and ammonia bicarbonate (optional) into a bowl. Add the chopped walnut and sugar. Stir until well mixed. Make a well in the centre, add oil and crack the egg. Stir until well combined. Divide the dough equally into about 10 portions. Shape round and lightly pressed down with about 4 mm thickness.

 Another Traditional Chinese Biscuits–Chinese Walnut Crisp–Hup Toh Soh (核桃酥, 合桃酥)

  • Bake in the pre-heated oven of 170 degree Celsius for 10 minutes. After 10 minutes, egg wash and if you prefer, you may put an additional walnut for decoration purposes. Send back to the oven and bake for additional 10 minutes or until golden brown on top. 

Another Traditional Chinese Biscuits–Chinese Walnut Crisp–Hup Toh Soh (核桃酥, 合桃酥)

Chinese New Year Cookies Version 

  • Roast the walnut in the oven at 130 degree Celsius for 10-15 minutes until aromatic.
  • In a food processor, blend the walnut until fine powdery form. Add the self raising flour, sugar, baking soda, eggs and cold cut butter. Blend until it forms a dough.
  • Divide into small pieces and place in a baking tray. Note that the cookies will expand and leave adequate place for expansion. Bake in the pre-heated oven of 170 degree Celsius for 15-20 minutes. Egg wash the cookies if preferred. 

Another Traditional Chinese Biscuits–Chinese Walnut Crisp–Hup Toh Soh (核桃酥, 合桃酥)


CONCLUSION

This is a simple recipe and I am happy with the texture of the biscuits. Hope reader will give it a try.

Another Traditional Chinese Biscuits–Chinese Walnut Crisp–Hup Toh Soh (核桃酥, 合桃酥)

Hope you like the post today. Cheers and have a nice day.

Another Traditional Chinese Biscuits–Chinese Walnut Crisp–Hup Toh Soh (核桃酥, 合桃酥)


  • For more recipes, you can refer to my RECIPE INDEX (updated as at 28 July 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

Another Traditional Chinese Biscuits–Chinese Walnut Crisp–Hup Toh Soh (核桃酥, 合桃酥)

  1. This is one of my favourite traditional cookies too! Thanks for sharing!

  2. Can I replace the cake flour with rice flour as it is not easy to get cake flour at my place where I stay.

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