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 Chinese walnut biscuits – called hup toh soh in Cantonese – 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 to deliciously crumbly Hong Kong walnut biscuits. I also love a glass of ratafia with them, especially the one from Pierre’s Wines in the Hunter Valley. Substitute extra castor sugar for the brown sugar if need be. See video below for another walnut Chinese sweet treat.

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 Hong Kong walnut biscuits in an airtight container in a cool place for up to 5 days.