Chinese Walnut Cookies – Whip It UP!

Chinese Walnut Cookies – Whip It UP!
Hup Toh Soh

Hup toh soh or Chinese walnut cookies, traditionally served during Chinese New Year are so addictive. An umami dream of sweet and savoury with the added crunch of walnuts, this delicious and crumbly snack will bring many a childhood memory back. This version is healthier and simplified as neither lard nor shortening is used. Toasted sesame seeds add an earthy nuttiness.

Total Time: 1 hour

Difficulty: 2/5

Cost: S$8.00

Yields: 60 pieces

A: Walnuts, Sesame Seeds

150g walnuts, toasted & coarsely chopped
50g sesame seeds, toasted

B: Batter

280g plain flour
1 teaspoon double acting baking powder
1 teaspoon baking soda
¾ teaspoon salt
175g butter, room temperature
90g caster or brown sugar

3 eggs, 60g each, yolks only

C: Egg Wash

1 egg, lightly beaten


1. Preheat oven to 165°C. Line the baking tray with parchment paper. Set aside.

2. Sift flour, baking powder and baking soda into a bowl. Stir in salt and set aside.

3. Place A ingredients into a plastic bag and crush with a rolling pin. Combine with flour mixture. Set aside.

4. Beat butter and brown sugar until fluffy in a cake mixer. Alternatively, use a wooden spoon.

5. Add egg yolks. Beat until well combined.

6. Lower speed, gradually add flour mixture. Mix until a smooth dough forms.

7. Pinch off some dough and form into balls, about 11-12g each. Place them on a tray lined with baking paper.

8. Using the back of a spoon, press each ball down lightly to flatten it. Repeat until remaining dough balls have been pressed.

9. Using a pastry brush, coat top of dough balls with egg wash.

10. Place cookies into the oven to bake for 20-25 minutes or until they turn golden brown.

Leave cookies on tray for 5 minutes to let them cool down.

11. Transfer to a wire rack to cool completely. Store in airtight containers.

TIP: Use only egg yolks instead of whole eggs for a crispier cookie with an added richness.

TECHNIQUE: Room temperature butter creates a light airy mixture during the beating process. This results in a light and crumbly cookie.

Photos:  Oh Yeanley

A self-taught home-baker and home-cook, Yeanley is a food blogger of “Bake With Paws”, a blogsite so named because her 2 cats usually hang around her whenever she’s whipping up something delicious. To maintain optimal health, Yeanley develops healthy and tasty everyday recipes for her blog. They were also published in her cookbook, Low-Sugar Cakes and Bakes.

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