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!
I'm linking this post to Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether
hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.