Aunty Young（安迪漾）: 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.