My cousin from Hong Kong visited us last week and brought us some Chinese walnut cookies. It has been a long time since I made these cookies.
After taking a bite, it suddenly evoked my memory of the taste of these beautiful cookies. So making some instead of getting more from the Chinese bakery would be a good idea.
Here is my recipe for Chinese walnut cookies.
The authentic recipe uses lard. However, I use butter in this recipe because it is more commonly available and is healthier.
I also use less baking powder as I am sensitive to the metallic taste when using a larger quantity. Therefore it may be less crunchy than those commercially sold walnut cookies. You can add slightly more if you are OK with the taste.
Enjoy :)
KP Kwan
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Recipe:
(Please download the recipe and read the full details at tasteasianfood.com/chinese-wa... )
Ingredients A
150g regular flour
1 tsp baking powder
1/8 tsp salt
Ingredients B
40g walnut
Ingredients C
80g butter, unsalted
60g castor sugar,
1/2 egg
more egg wash to burh the surface of the cookies
Method:
- Combine the regular flour, baking powder, and salt. Let it pass through a fine sieve.
- Place the walnut in a pan over medium heat. Roast the walnuts until they become fragrant and turn slightly brown.
- Chop the walnuts coarsely, and reserve some walnut halves for putting on the cookies.
- Cream the butter and sugar until it becomes light and fluffy and the color turns slightly pale.
- Add the egg and continue mixing until homogenous.
- Combine the butter mixture with the flour and crushed walnuts to form a dough.
- Divide the dough into portions of about 30 grams each.
- Roll each portion into a ball by hand and place it on the baking tray lined with a baking sheet.
- Flatten each dough ball slightly by pressing one walnut half on top to make an indentation.
- Brush some egg wash on the surface of each cookie.
- Bake the cookies in the preheated oven, 170°C/340°F, for 25 minutes or until golden brown.
- Remove the cookies from the oven, and let them cool on a cooling rack.
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