Chinese Walnut Cookies aka Hup Toh Soh
This recipe for Chinese walnut cookies will have you coming back to it again and again. The biscuits are deliciously crisp on the outside & slightly chewy in the middle. They contain buckwheat flour, wholemeal spelt and coconut oil, so they’re a bit healthier than your average cookie recipe.
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.
Chinese New Year
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.
Hup Toh Soh or Chinese Walnut Cookies
Unusually, the recipe for hup toh soh contains cornflour as well as a mixture of butter and lard and it uses granulated sugar rather than caster. Of course, I didn’t follow the recipe exactly either time. I made the first batch of Chinese walnut cookies 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.
Other Nut Biscuits and Cookies You Might Like
- Caramel pecan thumbprint cookies from The Foodie Couple Blog
- Chocolate chip Brazil nut cookies from Tin and Thyme
- Finnish shortbread from Fab Food 4 All
- Chocolate hazelnut crackles from Tin and Thyme
- Fruity coconut Florentines from Baking Queen 74
- Chocolate hazelnut orange biscotti from Tin and Thyme
- Peanut butter cookies from Nadia’s Healthy Kitchen
- Chocolate topped coconut biscuits from Munchies and Munchkins
If you’re interested in even more cookie recipes, you’ll find plenty in my biscuit category. Go on, take a look.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these Chinese walnut cookies, I’d love to hear about it in the comments below or via social media. Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them.
Chinese Walnut Cookies. PIN IT.
Chinese Walnut Cookies – The Recipe
Chinese Walnut Biscuits
- 75 g unsalted butter
- 75 g coconut oil
- 190 g flour (half wholemeal, half white)
- 65 g 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
- 30 g 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℃ (325℉, Gas 3) for about 20 minutes or until golden.
I’m sending these gorgeous little Chinese walnut biscuits off to Bake of the Week at Casa Castello. In my book, these are more biscuit than cookie.
They also go to Bookmarked Recipes over at Tinned Tomatoes as these cookies were the very first recipe I bookmarked from The Dumpling Sisters Cookbook.