Link to recipe:https://jeannietay.wordpress.com/…/hup-toh-soh-ii-walnut-c…/
Ingredients:
90 g all-purpose flour
1/4 tsp baking soda
1/2 tsp baking powder
a pinch of salt
40 g confectioners’ sugar
1/2 cup roasted and ground walnuts
75 – 80 ml peanut oil – I only need 50ml
Egg Wash:
egg yolk plus 1 tbsp water/milk
Method:
Sieve the first 5 items together before adding the nuts and oil. I would like to point out that you should add 50 ml of oil first and knead the dough before adding more if you find it still dry. Knead into a soft dough. Weigh 10g of the dough and shape it into a ball. Use that as a guide to eye ball the size to shape the rest of the cookies so that they are uniform in size.
Flatten ball slightly with a bottle cap to create a circle on top of the cookies and arrange them onto lined baking sheets.
Glaze cookies with egg wash and bake in preheated oven at 170C.
Put to bake in preheated oven 350 f for 12 – 15 minutes until golden brown. Baking time defers according to the size of the cookies.
Egg Wash:
egg yolk plus 1 tbsp water/milk
Method:
Sieve the first 5 items together before adding the nuts and oil. I would like to point out that you should add 50 ml of oil first and knead the dough before adding more if you find it still dry. Knead into a soft dough. Weigh 10g of the dough and shape it into a ball. Use that as a guide to eye ball the size to shape the rest of the cookies so that they are uniform in size.
Flatten ball slightly with a bottle cap to create a circle on top of the cookies and arrange them onto lined baking sheets.
Glaze cookies with egg wash and bake in preheated oven at 170C.
Put to bake in preheated oven 350 f for 12 – 15 minutes until golden brown. Baking time defers according to the size of the cookies.
