Sunday, 2 February 2014

Walnut Cookies 核桃酥 (hup toh so)

Walnut Cookies, you can find these in chinese bakeries and they are huge cookies! 
I prefer them small as my kids can enjoy a couple of these cookies as treats.


They are called Walnut Cookies but all the recipes I have seen don't contain any walnuts! I guess they are called that as they wrinkle up during baking so it looks like a walnut after they have been baked.
I had plenty of walnuts in the cupboard so I might as well add a piece in the middle of the cookies.

These are very easy to make as you only need about 20 minutes from weighing and making them.
Which is why I don't mind making these and they never fail to go wrong.


300g plain flour
1/4. Tsp bicarbonate of soda
!/4. Tsp ammonia powder
160g caster sugar
a pinch of salt

85g Trex (vegetable shortening)

1 egg

Vegetable oil
Walnut pieces
Egg wash

This is Ammonia Powder, it helps to make the cookies puff up and gives it that crunchy texture.
This is also used in chinese pineapple buns crust.
If you leave this out, the cookies won't be the same.


Preheat the oven to 200c


Mix all the ingredients A together and add B and rub with fingers to get bread crumb texture.


 Add the egg to get the dough come together and add vegetable oil to form a smooth dough.


 I weighed mines to 20g each as I like them the size of a digestive biscuits.


 On a baking tray, line with baking paper and place each balls at least 5cm apart as the cookies will spread during baking. Gently flatten to middle of the dough balls with the back of a spoon.

 Place a piece of walnut in the middle and brush with egg wash.


 Bake in the oven for 12 minutes and leave on a wire rack to cool.



  1. Hi there, where did you buy the Ammonia Powder? As I remember that you are livin in UK, too