Walnut cookies – he tao su
The Chinese use walnuts in their food as well as in medicines, as they found that walnuts contain health benefits. This recipe combines crunchy walnuts with buttery pastry to make fragrant walnut cookies that are also familiar to the western culture.
Makes about 25 cookies
– Lotus paste 300 g (101/2 oz)
– Walnuts 50 g (12/3 oz)
– Egg yolk 1, beaten
– Golden syrup or honey for glazing
– Hong Kong flour 300 g (101/2 oz)
– Baking powder 2 g (1/15 oz)
– Sugar 130 g (42/3 oz)
– Custard powder 7 g (1/5 oz)
– Milk powder 7 g (1/5 oz)
– Eggs 2
– Baking soda 2 g (1/15 oz)
– Shortening 50 g (12/3 oz)
– Butter 70 g (21/2 oz)
Prepare pastry. Siftfl our with baking powder into a mixing bowl. Mix in the rest of the pastry ingredients. Stir to mix until a smooth dough forms. Set dough aside to rest for 20 minutes.
Divide dough into 25 portions. On a floured surface, flatten each portionby hand until about 0.5 cm (1/4 in) thick.
Preheat oven to 200˚C (400˚F).
Wrap lotus paste inside each dough portion and mould into a rectangular shape.
Press walnuts into the sides of each cookie.
Brush cookies with egg yolk before baking for 10 minutes, until cookies turn golden brown.
Glaze cookies with golden syrup or honey and serve immediately
Food: Walnut cookies