I was attracted to Sonia's post on the recipe when I first saw it. A walnut cookie [hup toh sou] without walnuts. This cookie is like those sold at the biscuit shop, can say it is a traditional cookie which I know since my childhood days. Those were of a much bigger size, darker in colour but very crispy and rather addictive.
Now, I also understand why Sonia says she will bake this every Chinese New Year after I baked these for this CNY and got a thumbs up from all my family members who have tried it.
These cookies are lovely, well cracked, crispy, melt-in the mouth and tasty. They expanded upon baking, so remember to leave some space in between the dough. I'm happy with the cracks and the crispness of these cookies.
Recipe adapted from Nasi Lemak Lover
Ingredients[makes about 40 pieces]
250 gm plain flour
1/2 tsp baking powder
125 gm castor sugar
1/2 tsp alkaline water [碱水]
1/2 tsp fine salt
20 gm butter (salted)
150 ml cooking oil or peanut oil
- Mix plain flour, baking powder, sugar and salt in a mixing bowl. Add in alkaline water.
- Rub butter with flour mixture till crumbly, then slowly add in cooking oil and mix together till a soft dough. [According to Sonia, the dough is wet, but after few good knead and it will become a smooth dough. I leave the dough for about 30 minutes before shaping].
- Pinch about 15 gm dough each then roughly shape into small balls and placed on a baking tray.
- Use a suitable bottle cap [I used a toothpaste cap] to press on the centre of each cookie to create a round pattern.
- Brush with egg wash [egg yolk] and bake at 170 degrees C for 25 minutes or until golden brown. Remove from oven.
- Remove to cool on wire rack before storing in airtight container.
This post is linked to Cook and Celebrate: Chinese New Year 2016 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe
and Zoe from Bake for Happy Kids
This looks absolutely fantastic….
ReplyDeletethanks for sharing!!
Hi Kimmy,
ReplyDeleteLike that way you used a toothpaste cap to press on the centre to create a round pattern. Lovely cookies!
Hi Kimmy! Yr hup tou sou looks yummylicious!
ReplyDeleteI love hup tou sou and I tot it must hv contain walnut. I am surprise that the flavor comes from the alkaline water. Does it really tasted like hup tou sou that we bought outside? I am sorry for being skeptical. But I really wanted to know cuz I want to bake this. Thank you. :)
Hi Holy Food, these cookies are very addictive even though it look so ordinary.
ReplyDeleteHi Karen, I was lucky to find this kind of toothpaste cap and the size is just perfect for this cookie.
ReplyDeleteHi Jean, I have baked one with walnuts before but I seem to like this more. The alkaline water also give the cookie a lovely tint of yellow colour. It has been ages already that I last ate a store bought hup tou soh but I think this one is much better. I was skeptical about it without walnuts, too but no regrets baking them.
ReplyDeleteHi Kimmy, thanks for yr explanation! ok, im now motivated to bake this too! it has been a long time since i last had one! yumm.. :)
ReplyDeleteHi Kimmy! You were right! I've baked mine and the cookies were yummy! Thanks! :)
ReplyDeleteHup Tou Soh Cookies (Walnut Cookies)
Hi Kimmy,
ReplyDeleteThanks for linking these yummy hup toh soh at Cook and Celebrate. I like hup toh soh too and seeing yours make me want to bake them again :)
Zoe
Hi Zoe, just spoke to an elderly lady about this cookie, she suggested using lard. The texture, taste and aroma is different. I'll try it next time.
ReplyDeleteHi Kimmy,
ReplyDeleteThank you for the recipe. But I don't understand why my dough remains wet even after kneading and letting it rest. What did I do wrong?
Hi CK, did you add the oil gradually and knead well after each addition. You probably can try this way to allow the oil to be well incorporated into the flour. Perhaps, you need not use up all the oil.
ReplyDeleteThanks Kimmy for your prompt response. I didnt add in the oil slowly. It was rather like in batches 😆
ReplyDelete