Recipe – Hong Kong Walnut Biscuits


While lard is traditional in these deliciously crumbly biscuits, I’m more likely to have butter on hand so that’s what I use, I also like the flavour it adds. Substitute extra castor sugar for the brown sugar if need be.

Makes 12 pieces

Ingredients
  • ¾ cup walnut pieces (about 70g)
  • 1 cup plain flour
  • ½ teaspoon baking powder
  • ¼ teaspoon bicarb soda
  • Salt flakes, to taste
  • 75g butter, melted
  • 2 tablespoons castor sugar
  • 2 tablespoons brown sugar
  • 1 egg, lightly beaten
Method
  1. Preheat oven to 180°C.
  2. Crush walnuts coarsely, reserving 12 pieces for decoration.
  3. Combine crushed walnuts with flour, baking powder, bicarb soda and a good pinch of salt.
  4. Place butter, castor sugar, brown sugar and half the egg in a mixing bowl and whisk until well combined.
  5. Add walnut mixture and stir to form a smooth dough.
  6. Divide dough into 12 pieces.
  7. Roll each piece between the palms of your hands to form a ball, placing them on a baking paper-lined tray about 5cm apart.
  8. Press with the tines of a fork to flatten them slightly then top with a piece of reserved walnut.
  9. Add a tablespoon of water to the remaining egg and brush over the top of the biscuits.
  10. Bake for 15 minutes, then reduce oven temperature to 160°C and bake for a further 10 minutes or so, until well coloured and cooked through.
  11. Set aside to cool on the tray.
  12. Store in an airtight container in a cool place for up to 5 days.

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