Hup Toh Soh (Chinese Biscuits)


125g castor sugar
1 cup cooking oil
50g chopped walnuts


300g flour
1 tsp baking powder
1 1/2 tsp bicarbonate of soda
1/4 tsp ammonia
1 tsp salt

To glaze:

2 egg yolks, lightly beaten


Sift (A) into a mixing bowl. Add sugar and chopped walnuts. Combine well. Gradually pour in the oil and mix well. Knead to form a smooth dough.

Divide dough into 60g portions. Roll into balls. Press down slightly and use your thumb to make a dent in the centre.

Place the biscuits on a lightly greased tray. Brush the biscuits with beaten egg yolk mixture. Bake in a preheated oven at 170 ºC for 25 to 30 minutes or until golden brown.

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