2015年饼 ~ 核桃酥（Hup Toh Soh aka Chinese Walnut Biscuits）

 前几天看到Ann分享这富有核桃碎的核桃酥，

突然有想一试的感觉，

刚好家里也有核桃，所以就随缘开炉了。
After seeing Ann post this walnut-ty Hup Toh Soh, I couldn't resist giving it a try.

核桃酥
Recipe adapted from : Ann Low, No-Frills Recipes
（约做70粒）

材料：
150克 人造奶油 (margarine)
250克 自发面粉
80克 细糖
80克 核桃，烤香剁碎
1个 鸡蛋+少许盐，拌匀 (抹表面)


做法：

1。 将自发面粉过筛到大碗中。
2。 加入人造奶油，糖和核桃碎。用橡皮刮刀稍微拌匀，然后用手搓致面团不沾手为止。
3。 将面团平均分出小等份约每个10克，搓圆，用手指轻轻在酥饼中间压下窩心，间隔一些距离 排放在烤盘上。
4。 表面涂上少许蛋液，送入预热烤箱以170度烤约30-35分钟致熟及金黄色即可。
5。 待凉后收进密封罐子。


Hup Toh Soh
Recipe adapted from : Ann Low, No-Frills Recipes
(yield about 70pcs)
Ingredients:
150g Margarine
250g Self-raising flour
80g Caster sugar
80g Walnuts, roasted and coarsely grinded
1 Egg beaten + a pinch of salt for glazing

Method:

1。Sift the self-raising flour into a mixing bowl.
2。Cut in the margarine, add in the sugar and the chopped walnuts. Use a rubber spatula to blend the mixture, then mix thoroughly till the dough does not stick onto your hands.
3。Pinch off some dough and lightly form into a 10g ball. Make a small dent in the center. Place the biscuits onto a baking sheet, leaving some room between each biscuit.
4。Brush them with the beaten egg. Bake in a preheated oven at 170 deg C for about 30 - 35 minutes till golden brown.
5。Cool completely before storing in a cookie jar.

这饼咸香酥脆，富有核桃香气和嚼劲，

获得安哥的青睐，给了很高的评价。
One bite of this crunchy biscuit and your mouth is filled with the delicious taste of walnuts. My hubby loved it!

 I'm joining Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether 。

I'm linking this post to the

"Cook & Celebrate: CNY 2015" event organised by
Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

And

Link to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.