Any holiday is a great excuse to bake a mountain of cookies, and Chinese New Year is no different. Growing up, my Grandma bakes at least a dozen different cookies, all arranged in pretty jars, to welcome the new year and to greet guests that visit our house during Chinese New Year.
This hup toh soh (Chinese walnut cookies) is a must-have item and make a regular appearance each year. It is very easy to bake these at home, and if you love these cookies, feel free to whip up a batch at any time of the year and not just for CNY. 🙂
What you need to prepare a batch of hup toh soh (Chinese walnut cookies)
Ingredients to prepare a batch of hup toh soh (Chinese walnut cookies) are very straightforward and should be really easy to procure.
You will need all-purpose flour, salt, baking powder, baking soda, walnuts (toasted and coarsely chopped), sesame seeds (toasted), unsalted butter, sugar (either regular white sugar, or brown sugar), and eggs.
To get coarsely chopped walnuts, you can either pulse whole toasted walnuts for 2-3 seconds in a food processor, or place whole toasted walnuts in a ziplock bag and crush with a rolling pin.
How to shape hup toh soh (Chinese walnut cookies)
Hup toh soh (Chinese walnut cookies) are traditionally shaped like a round dish.
First, make 1 teaspoon (~ 10 gram) round balls from the cookie dough and arrange on a parchment-lined baking sheet.
Then, either grab a spoon, or a fork and press the round ball to flatten. The spoon will give you plain disc-shaped cookies while using a fork, you get disc-shaped cookies with indentation.
Bake the cookies in two half-sheet pans.
This recipe should yield about 80 pieces of cookies, and the easiest way for me to bake these is using two half-sheet pans.
I arrange the cookies in a 5×8 per baking pan, in other words, 40 cookies per pan.
Also, the cookies will expand slightly, but if you space them apart in your half-sheet pan, they shouldn’t end up touching each other.
Store fully cooled cookies in airtight container.
Although hup toh soh (Chinese walnut cookies) are super addictive, I strongly suggest you don’t eat the whole batch in one seating. Be sure to store your fully cooled cookies in airtight containers.
If you are preparing these cookies to celebrate Chinese New Year, they should stay fresh at the minimum 2 weeks when stored properly, so all your Chinese New Year guests can enjoy your homemade cookies.
Of course, these cookies are great for gifting too, and I am sure the recipients will be happy to receive your homemade hup toh soh.
Untuk info lebih lanjut,