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Saturday, January 10, 2015

Hup Toh Soh (Walnut cookies)

My first post here for 2015.  Find it easier to maintain a post without having to type a prologue but just jumping straight into the recipe:P Reason being lack of time and laziness.  After all the typing done at work, one would want to relax at home and not bogged down with more typing huh!

So Chinese New Year is about a month and a half away…I shall just start the year with a cookie recipe:) I have bookmarked this recipe from the beginning of the year when I first saw it in Sonia's blog here.  This recipe does not have any walnuts in it even though the name implies that there is. Yet it is very nutty due to the peanut oil added I suspect…delicious!


Hup Tou Soh largely adapted from Nasi Lemak’s recipe
125g plain flour
1/4 tsp baking powder
64 g sugar
1/4 tsp alkaline water
1/4 tsp fine salt
10g butter (salted)
75ml cooking oil or peanut oil
Method:
In a mixing bowl, place your sifted flour/baking powder and rub butter in until crumbly. Slowly add in cooking oil and and alkaline  water into the flour and mix until a soft dough pliable dough is formed.  Weigh 15g of dough and shape into a ball. Roughly use that ball of dough to get about the same size for the rest of the dough and place on to a baking sheet.  Use a chopstick to poke a hole into the middle. Alternatively use the back of a teaspoon to press gently on the balls to flatten slightly.
Ideally use a suitable bottle cap to press on the centre of each cookie to create an inner circle on the top as you press down on the ball of dough.
Brush with egg wash (egg yolk + 1 tablespoon of milk) and bake at 170’C for 20 minutes or until golden brown.
Cool completely before storing in an air tight container.

Pretty rustic and nostalgic don't you think?

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