When I saw Lite Home Bake mentioned about the traditional Hup Tou Sou cookies (Hup Tou=walnut) some actually has no walnut, remind me of the Hup Tou Sou cookies made by Reese. I tasted her Hup Tou Sou cookies when I went to her house for a bloggers gathering few years back. I was surprised to learn from her that the usual Hup Tou Sou cookies that we bought at the pasar malam (night market) has no walnut (Hup Tou) actually. Maybe some of them contain walnut, but I am sure that those i tasted before has no walnut added as the taste was exactly like that one I tasted at her house.
Thanks to a blogger friend who sent me this CNY card and the cute fork..
Nowadays my mother also know I like to collect old kitchenware. She bought me this old fashioned of bowls the other day..Previously people use this type of bowl to serve Bah Kut Teh (pork rib herbs soup).
Last time, I was wondering why this cookie has a special taste, now I knew it is come from alkaline water..
And this cookie is easy to make, don't need mixer, simply mix all ingredients together..
I use bottle cap to make the round pattern
I will make this cookie for every coming CNY, because my family simply love it! maybe next time I will add some walnut..
Hup Tou Sou cookies 没有核桃的合桃酥*makes about 40pcs250g plain flour1/2tsp baking powder125g sugar1/2tsp alkaline water 碱水1/2tsp fine salt20g butter (salted)150ml cooking oil or peanut oilMethod
- Add all ingredients except cooking oil and butter in a mixing bowl. Rub butter with flour mixture till crumble. Slowly add in cooking oil and mix together till a soft dough. Initially the dough is very wet, after few good knead and it will become a smooth dough.
- Weight dough 15g each then roll into small balls (if you prefer smaller size, then weight 10g each), and placed on a baking tray.
- Use a suitable bottle cap to press on the centre of each cookie to create a round pattern.
- Brush with egg wash (egg yolk) and bake at 170'C for 20-30 minutes or 150C (fan forced) for 30mins or until golden brown.Recipe adapted from Reese kitchen
I am linking this post to Bake Along event, Chinese New Year Cookies for the month of Jan 2014 organised by Lena of Frozen Wing, Zoe of Bake for Happy Kids and Joyce of Kitchen Flavours.