Hup Toh Soh II ~ Walnut cookies with the nuts!



See the difference? The lighter one is without walnuts.

Recipe taken from here


90 g all-purpose flour (180g)
1/4 tsp baking soda (1/2 tsp)
1/2 tsp baking powder (1tsp)
a pinch of salt
40 g confectioners’ sugar (80g)
1/2 cup roasted and ground walnuts (1 cup about 100g)
75 – 80 ml peanut oil – I only need 50ml (150-160ml)

Egg Wash: egg yolk plus 1 tbsp water/milk


Sieve the first 5 items together before adding the nuts and oil. I would like to point out that you should add 50 ml of oil first and  knead the dough before adding more if you find it still dry.  Knead into a soft dough.

Weigh 10g of the dough and shape it into a ball.  Use that as a guide to eye ball the size to shape the rest of the cookies so that they are uniform in size. Flatten ball slightly with a bottle cap to create a circle on top of the cookies and arrange them onto lined baking sheets.

Glaze cookies with egg wash and bake in preheated oven at 170C. Put to bake in preheated oven 170C for 12 – 15 minutes until golden brown. Baking time defers, according to the size of the cookies.


Verdict – those with walnuts taste is more crumbly whereas the other has more crunch to it. I like them both!


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