Hong Kong Walnut Biscuits

Name: Hong Kong Walnut Biscuits
Yield: 12
Cuisine: Chinese
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

While lard is traditional in these deliciously crumbly Hong Kong walnut biscuits, I’m more likely to have butter on hand so that’s what I use, I also like the flavour Pepe Saya’s gorgeous butter 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

Preheat oven to 180°C.
Crush walnuts coarsely, reserving 12 pieces for decoration.
Combine crushed walnuts with flour, baking powder, bicarb soda and a good pinch of salt.
Place butter, castor sugar, brown sugar and half the egg in a mixing bowl and whisk until well combined.
Add walnut mixture and stir to form a smooth dough.
Divide dough into 12 pieces.
Roll each piece between the palms of your hands to form a ball, placing them on a baking paper-lined tray about 5cm apart.
Press with the tines of a fork to flatten them slightly then top with a piece of reserved walnut.
Add a tablespoon of water to the remaining egg and brush over the top of the biscuits.
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.
Set aside to cool on the tray.
Store in an airtight container in a cool place for up to 5 days.