Chinese Walnut Cookies
I’d not heard of The Dumpling Sisters until their newly published book passed my way recently. This endearing name for Amy and Julie Zhang highlights their passion for dumplings. It’s a lovely book with recipes for easy homemade Chinese food, but it’s heavily meat orientated, so not really one for me. However, there were a couple of baking recipes in the back which drew my attention and their sweet and salty walnut cookies were one of them.
The cookies are easy to make and sooooo moreish. A speciality of Chinese New Year, these hup toh soh are supposed to resemble a brain and thus boost mental capacity. Any excuse to eat a few more. They are crisp on the outside, soft and chewy in the middle with crunchy bits of walnut to give a bit of bite as well as flavour. They may not be the prettiest biscuits in the tin, but they tasted so good, I made a second batch soon after finishing the first.
Unusually, the recipe contains cornflour as well as a mixture of butter and lard and used granulated sugar rather than caster. Of course, I didn’t follow the recipe exactly either time. The first batch I made with half wholemeal flour and coconut oil instead of lard. The second batch I made the same way, except I substituted buckwheat flour for the cornflour to make them a little bit healthier. The buckwheat batch were, surprisingly, crisper and lighter than their predecessors, but were equally as delicious. The good thing about all of them is that they are quite small, so I feel justified in having two rather than one with my cup of tea.
- 75g unsalted butter
- 75g coconut oil
- 190g flour (half wholemeal, half white)
- 65g buckwheat flour
- ¼ tsp sea or rock salt (I used Himalayan pink rock salt)
- ½ tsp bicarbonate of soda
- 110 golden granulated sugar
- ½ tsp vanilla extract
- 1 egg - beaten
- 30g walnuts - finely chopped
- Cream butter and coconut together until well combined. Add the sugar and cream until light and fluffy.
- Beat in the vanilla extract and just over half of the egg, reserving the rest for the egg wash.
- Sift in the dry ingredients and stir along with the walnuts until a ball of soft dough is formed.
- Roll teaspoonfuls of the mixture between your hands to form balls and place a little apart on a large lined baking tray.
- Press finger or thumb into the middle to flatten and indent them slightly.
- Brush all over with the remaining egg.
- Bake at 170℃ for about 20 minutes or until golden.
It also goes to Bookmarked Recipes over at Tinned Tomatoes as these cookies were the very first recipe I bookmarked from The Dumpling Sisters Cookbook.
Other biscuits and cookies containing nuts you might like
- Caramel pecan thumbprint cookies from The Foodie Couple Blog
- Chocolate chip Brazil nut cookies from Tin and Thyme
- Chocolate hazelnut crackles from Tin and Thyme
- Chocolate hazelnut orange biscotti from Tin and Thyme
- Chocolate topped coconut biscuits from Munchies and Munchkins
- Finnish shortbread from Fab Food 4 All
- Fruity coconut Florentines from Baking Queen 74
- Peanut butter cookies from Nadia’s Healthy Kitchen