Hup Toh Soh aka Chinese Walnut Biscuits 核桃酥
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 😀 Definitely a keeper recipe for the upcoming Lunar New Year!
Hup Toh Soh aka Chinese Walnut Biscuits
Prep time
Cook time
Total time
Author: Ann Low
Serves: 80 pieces
Ingredients
- 150g Margarine or crisco shortening
- 250g Self-raising flour (or 250g plain flour with 1.5 tsp baking powder)
- 80g Caster sugar
- 80g Walnuts, roasted and coarsely grind
- 1 Egg beaten + a pinch of salt for glazing
Instructions
- Sift the self-raising flour into a mixing bowl.
- Cut in the margarine, add in the sugar and the chopped walnuts. Using a rubber spatula to blend the mixture. Then 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 center. Place the biscuits onto a baking sheet, leaving some room between each biscuit.
- Brush them with beaten egg. Bake in preheated oven at 180 deg C for about 30 - 35 minutes till golden brown.
- Cool Completely before storing in cookie jar.
- 核桃酥
- 材料：
- 150克 人造奶油 (magarine) 或白油
- 250克 自发面粉 （或250克 普通面粉+ 1.5茶匙发粉）
- 80克 细糖
- 80克 核桃，烤香剁碎
- 1个 鸡蛋+少许盐，拌匀 (抹表面)
- 做法：
- 将自发面粉过筛到大碗中。
- 加入人造奶油，糖和核桃碎。用橡皮刮刀稍微拌匀，然后用手搓致面团不沾手为止。
- 将面团平均分出小等份约每个12克，搓圆，用手指轻轻在酥饼中间压下窩心，间隔一些距离 排放在烤盘上。
- 表面涂上少许蛋液，送入预热烤箱以180度烤约30-35分钟致熟及金黄色即可。
- 待凉后收进密封罐子。
- 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.
- ***************
Ann, I love how you include both English and Chinese versions of your recipes. Many are my childhood memories. Your website is amazing!
They look so beautiful! Love that cute basket too.
yumm love nuts especially when used in baking.
Ann, 这一蓝的饼干我带走了! 嘻嘻
Ann, I like your small size walnut cookies than the original big ones, can just pop the whole thing in the mouth. Love your presentation too!
请问人造奶油可不可以换去牛油?
不好意思,我说的是冷冻牛油。切丁状。。照第二步骤一样做法。
可以的。用冷牛油试试看。只怕效果没那么酥。要试过才知道。
那需要隔水煮溶牛油吗?
好的谢谢你,我明白了。
太有风味了。好爱,好爱。照片美美的。like
Hi Ann, I planned to bake this without the walnuts but have to skip it this year cos' I think I have made enough. I like it very much when I made it the last time. Crunchy and crispy. The aroma is unique.
想象的到它的香味与口感,又是一款正点饼干
Walnuts! These cookies are delicious without any doubt 🙂
Hi, can I use butter instead of margarine?
Hi, can I use butter instead of margarine?
Hi Hwee Yong, I saw some bakers used butter with crisco shortening. Shortening makes the cookie crisp.
又有好料分享,同样的食谱我有带走,感恩。很喜欢那个竹木篮子,好漂亮呢!
This looks so good! I love walnuts! I'm sure this is YUMMY!!
好靓好靓!看起来特别酥脆呀!!!有你滴!谢谢您不断支持最棒食谱。。。有你真好
Hi. Can I use butter instead of margerin?
Thanks
Hi Ling, use butter is not that crispy compare to magarine or crisco shortening.
Gorgeous yummy. My husband favourite. Look so easy to make. Thanks for sharing.
Can you advise the brand of margarine used? Thanks.
Hi Eva, I used Daisy brand. Actually any brand will do.
Can you also advise how to roast walnuts? Thanks!!
I toasted the walnuts in the toaster oven at 180 deg C for about 5 mins. Leave them to cool before grinding.
Thank you 🙂
Thank you.
I see that supermarkets like NTUC display some brands of margarine (such as Planta) on the shelves instead of refrigerated section. Do we keep the margarine in the fridge at home?
Thank you again.
Margarine is vVegetable-oil-based, so no need to store in the fridge. You can also use ghee or crisco shortening in this recipe if you don’t like margarine.
Is it a must to use margarine ? Can we use butter?
Hi Shirley, Butter will melt and the cookies won’t be that crisp. Can use ghee or crisco shortening instead of margarine.
Hi Ann! So I replace with 150gm of Crisco Shortening is ok? Or Do we need to mix with butter? =)
Yes Beiz, can use 150g crisco shortening.
Ann, I prefer smaller cookies too as it is easier and neater to eat. Your Hup Toh Soh is perfect to serve during the lunar new year. Do make more hee..hee…
yumm love nuts especially when used in baking.
脑筋动一动,就有这个好吃好看又方便吃的年饼吃了,
给你多多赞!
Hi Ann,
I prefer hup toh soh with real walnuts in them too… The store bought are the ko-song kind!!! Yours look wonderful!
Zoe
Ann,核桃酥很容易做,得空我也来做,因为很喜欢吃。
Hi. Can I use butter instead of margerin?
Thanks
Hi Ling, use butter is not that crispy compare to magarine or crisco shortening.
Can you advise the brand of margarine used? Thanks.
Hi Eva, I used Daisy brand. Actually any brand will do.
Thank you.
I see that supermarkets like NTUC display some brands of margarine (such as Planta) on the shelves instead of refrigerated section. Do we keep the margarine in the fridge at home?
Thank you again.
Margarine is vVegetable-oil-based, so no need to store in the fridge. You can also use ghee or crisco shortening in this recipe if you don’t like margarine.
Can you also advise how to roast walnuts? Thanks!!
I toasted the walnuts in the toaster oven at 180 deg C for about 5 mins. Leave them to cool before grinding.
Thank you 🙂
Is it a must to use margarine ? Can we use butter?
Hi Shirley, Butter will melt and the cookies won’t be that crisp. Can use ghee or crisco shortening instead of margarine.
Hi Ann! So I replace with 150gm of Crisco Shortening is ok? Or Do we need to mix with butter? =)
Yes Beiz, can use 150g crisco shortening.
请问人造奶油可不可以换去牛油？
可以的。用冷牛油试试看。只怕效果没那么酥。要试过才知道。
那需要隔水煮溶牛油吗？
不好意思，我说的是冷冻牛油。切丁状。。照第二步骤一样做法。
好的谢谢你，我明白了。
Gorgeous yummy. My husband favourite. Look so easy to make. Thanks for sharing.
太有风味了。好爱，好爱。照片美美的。like
Ann, I like your small size walnut cookies than the original big ones, can just pop the whole thing in the mouth. Love your presentation too!
They look so beautiful! Love that cute basket too.
Hi, can I use butter instead of margarine?
Hi Hwee Yong, I saw some bakers used butter with crisco shortening. Shortening makes the cookie crisp.
Hi, can I use butter instead of margarine?
yumm love nuts especially when used in baking.
yumm love nuts especially when used in baking.
想象的到它的香味与口感，又是一款正点饼干
Ann，核桃酥很容易做，得空我也来做，因为很喜欢吃。
脑筋动一动，就有这个好吃好看又方便吃的年饼吃了，
给你多多赞！
Walnuts! These cookies are delicious without any doubt 🙂
Ann, 这一蓝的饼干我带走了！ 嘻嘻
Hi Ann, I planned to bake this without the walnuts but have to skip it this year cos' I think I have made enough. I like it very much when I made it the last time. Crunchy and crispy. The aroma is unique.
Hi Ann,
I prefer hup toh soh with real walnuts in them too… The store bought are the ko-song kind!!! Yours look wonderful!
Zoe
Ann, I prefer smaller cookies too as it is easier and neater to eat. Your Hup Toh Soh is perfect to serve during the lunar new year. Do make more hee..hee…
又有好料分享，同样的食谱我有带走，感恩。
很喜欢那个竹木篮子，好漂亮呢!
This looks so good! I love walnuts! I'm sure this is YUMMY!!
好靓好靓！看起来特别酥脆呀！！！有你滴！
谢谢您不断支持最棒食谱。。。有你真好