hup toh soh (chinese walnut cookies)

prep 30 mins (plus shaping)    cook 20 mins   makes 64 small cookies


200 g (2 cups) plain or all purpose flour

100 g (1 scant cup) lightly toasted, ground walnuts

80 g (1 scant cup) icing sugar, sifted

1 tsp baking powder, sifted if lumpy

1 tsp baking soda, sifted if lumpy

1/2 - 1 tsp fine salt (I like it a little salty)

150 ml (3/4 cup) pure peanut oil (for best flavour and aroma)

2 tsp vanilla extract


3 tbsp soy milk

1 tbsp vegetable oil (peanut preferred)

1 tsp icing sugar

Combine dough ingredients in a large mixing bowl and stir well with a whisk. Pour in oil and vanilla extract and mix with fingers until a smooth dough forms. Do not knead.

Preheat oven at 175 C (340 F) and line a baking tray with baking or parchment paper. Shape dough into  marble sized balls and place slightly spaced apart on baking tray.

Press down centres of dough balls with a small overturned bottle cap (like my vanilla bottle cap in the picture above) or teaspoon. When lifting off cookie, twist slightly so cookie doesn't stick to bottle cap.

Whisk glaze ingredients together thoroughly and using a fine tipped brush, glaze tops of cookies with mixture.

Bake cookies for 20 minutes or until fragrant and golden. Remove from oven and cool on rack. When cold store in air tight containers. Serve with chinese tea, green tea or soy milk.