Hup Toh Sow (Chinese Walnut Cookies)

Name: Hup Toh Sow (Chinese Walnut Cookies)
Total time: 40 min
Cuisine: Chinese
Ingredients: 250g plain flour; 100g icing sugar; 0.5 tsp baking powder; 0.5 tsp bicarbonate of soda; 120ml sunflower oil; 1 large egg; 60g walnuts, finely chopped; 20 walnut halves, for the tops; 1 egg yolk, beaten, for glazing

Crumbly, golden walnut cookies that melt in the mouth, a Cantonese teatime and New Year treat.

Time40 min
LevelEasy
Costabout £0.32 a head
Oven180°C (160°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

10 servings

Ingredients

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250 gplain flour
100 gicing sugar
½ tspbaking powder
½ tspbicarbonate of soda
120 mlsunflower oil
1large egg
60 gwalnutsfinely chopped
20walnut halvesfor the tops
1egg yolkbeaten, for glazing

Method

1
Heat the oven to 180°C (160°C fan) and line two baking trays with baking paper.
2
Sift the flour, icing sugar, baking powder and bicarbonate of soda into a bowl. Stir in the chopped walnuts.
3
Add the oil and the egg and mix with a spatula, then your hands, to a soft dough that holds together. If it is crumbly, add 1 teaspoon of water.
4
Roll the dough into 20 balls, about the size of a walnut. Place them on the trays, press down gently and press a walnut half in the middle of each.
5
Brush with beaten egg yolk. Bake for 15 minutes, until golden brown at the edges.
15 min
6
Cool on the trays for 10 minutes, as they are fragile when hot, then move to a wire rack.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.