Hup Tou Soh Cookies (Walnut Cookies)

Okay, don't be mislead by the word 'Walnut' here. It DOES NOT contain any walnut. Only flour, sugar, oil and a little of alkaline water and butter to make this crunchy~licious Hup Tou Soh. Don't believe, right?

I too, was skeptical about this recipe. "How can a Hup Tou Soh not containing any walnut? Then how come it tasted like walnut cookies? Where does the flavor comes from?" I have so many questions up in my head and I turned to Kimmy from Cooking Pleasure for answers.

Kimmy has just baked her Hup Tou Soh cookies recently and she has also baked Hup Tou Soh cookies WITH walnuts before, so she is the perfect person to ask. According to Kimmy, this version is better and she has no regret baking them. After hearing her, I was more confident to try this recipe.

Indeed, she was right! These cookies are superb in taste and texture wise. I love that I can have the saltiness in between the sweetness in each bite. And these cookies are really crunchy.

However, if I were to compared with the Hup Tou Soh I had before, these cookies are lacking of the walnut flavor (for the obvious reason). But definitely I have no regret baking these crunchy~licious Hup Tou Soh for it only took a few simple ingredients for these yummy cookies.

And by accident (because I needed to attend to my 6 months old crying son), I found out that if I let the dough rest longer, around an hour more, the cookies will expand even bigger after baking. Texture wise remained the same. Please refer to the photo above for comparison.

(Recipe source from Cooking Pleasure)
Prep Time  : 45 mins
Cook Time : 25 mins
Total Time : 1 hour 10 mins
Makes       : approx. 35 pcs

250 g plain flour
1/2 tsp baking powder
125 g castor sugar
1/2 tsp alkaline water 碱水
1/2 tsp fine salt
20 g butter (salted)
150 ml peanut oil

1 egg yolk, lightly beaten

1. In a mixing bowl, mix in flour, baking powder, sugar and salt. Add in alkaline water and stir well.

2. Using a spatula, press the butter against the flour mixture (repeatedly), till crumbly. In a slow stream, add in the oil whilst stirring to combine. You will have a slightly wet crumbly dough. Using your hand, knead it together and leave aside, covered with tea towel to rest at least 30 mins.

3. Preheat oven at 170°C.

4. Roughly shape the dough into small balls and slightly flatten with your palm to form a thick disc. Place them on a baking tray.

5. Using a suitable bottle cap (I used an empty thread spool), press to form a circle in the center of each cookie.

6. Glaze with egg wash and bake for 25 mins or until golden brown.

7. Leave to cool completely on wire rack before transferring to airtight container.

● The longer you let the cookie dough rest, the more it will expand during baking.

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

I am linking this post to "Cook & Celebrate CNY 2016" organized by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

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