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Chinese Walnut Biscuits (Hup Toh Soh)

Preparation time: 30 min
Bake time: 20 min
175 g unsalted butter
90 g caster sugar
Transfer the butter to the bowlAdd sugar
Place the butter in a bowl of the stand mixer equipped with the paddle attachment. Add the sugar and beat at high speed until light, pale and fluffy. It can take approx. 10 min.
280 g pastry flour
1 tsp baking powder
1 tsp baking soda
¾ tsp salt
150 g chopped walnuts
Add salt, baking powder and bicarbonate sodaStir to combineChop the walnuts
Mix the walnuts and flour mix
In the meantime, add baking powder, bicarbonate soda and salt to the flour. Mix, and then add chopped walnuts. Combine all ingredients.
3 egg yolks
Add egg yolks, one at a timeadd flour mixture

When the egg mixture is fluffy, lower the speed and add egg yolks, one at a time, until they are blended well.Add the flour and walnut mixture gradually, one tablespoon at a time until it forms a smooth dough.

Thick biscuit doughSmooth dough

The dough will be thick and quite dry but easy to handle.

Preheat the oven to 165ºC/ gas mark 4. Line the baking sheets with baking paper.
Take a spoon of the doughForm a ball
Take a tbsp of the dough and form a ball.
1 small egg for the egg wash
Place the flatten ball on the baking sheetPress carefully with a fork to mark the biscuitBrush with egg washTop with a half of walnutBrush with egg wash
Flatten slightly the ball and place on the baking sheet. 

Top it with the half of the walnut or press with a fork to make a mark. Brush with the egg wash. Continue to work with the dough. You will get about 30 biscuits.

Baked biscuitsChinese Walnut Biscuit Polly Eats London
Bake 20-25 min until golden brown. Remove from the oven, transfer to the cooling rack and then serve.
Chinese Walnut Biscuits Polly Eats LondonChinese Walnut Biscuits Polly Eats LondonChinese Walnut Biscuits Polly Eats London

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