Chinese New Year Cookies: Walnut Biscuit (Hup Toh Soh)

What comes to mind when you see those mouth-watering Walnut Biscuit? Fragrant and crunch. Right? By making the traditional walnut biscuit in bite size, they are perfect for Chinese New Year too! Fyi, walnut is called hup toh in Cantonese.

Besides Walnut Biscuit, my sister also made Almond Thins on the same day. She’ll tackle her favorite Kuih Bangkit again this year. As for me, I don’t plan to bake any cookies this year. I feel Chinese New Year is coming very fast. Too fast! So I think I’ll just relax. But I did promise my mom to make Huat Kuih.

Walnut Biscuits
Walnut Biscuit… crunch! crunch!

Come let’s make some.

First take an empty bowl,

Sift Flour Mixture
Sift flour, bicarbonate soda and baking powder together. Put them aside.

Thump Lightly To Coarse The Walnut
Place roasted walnut on a napkin. Then fold the napkin and thump lightly with a pestle.

Coarse Walnut
Coarsely ground walnut. This size is just nice.
If it’s too fine, you won’t be able to ‘enjoy/taste’ the walnut.

Next in another bowl,

Add Oil & Other Ingredients
Add icing sugar, salt, vanilla essence and peanut oil. We use palm+peanut oil (Eagle brand).
It is preferable to use 100% peanut oil to bring out the fragrance.

Icing Sugar, Salt, Vanilla, Oil Mixture
Mix until salt dissolves.

Add Flour Mixture
Add flour mixture. Then mix again to form a soft dough. Add a little oil if mixture would not bind (too dry). My sis uses her hand later on. Easier.

Walnut Biscuit Dough
Walnut dough ready to be rolled into balls.

Shaping Walnut Biscuits
Roll the balls to about 2cm in diameter. Press lightly on the dough with the back of the spoon.

Unbake Walnut Biscuits
Brush with egg wash and bake until golden brown.

Walnut Biscuits
Yummy walnut biscuit fresh from the oven.
They’re very easy to make. You can let your kids have fun with it too.

We made 2 batches for this recipe.
In the 1st batch, the balls are bigger in size hence we get about 30 pieces. In the 2nd batch, we rolled the balls 2cm in diameter and we get 35 pieces.

And remember to use 100% peanut oil if you want a really fragrant outcome.

Walnut Biscuits
Walnut Biscuit in sealed plastic container. We’ll unseal the container on the first day of Chinese New Year and place these lovely cookies in lovely jars. Will offer them to family and friends when they come visiting.

Last but not least, I would like to take this opportunity to wish my Chinese readers:

Kong Hei Fatt Choy!
May prosperity and good fortune fill your home.

Walnut Biscuit – Chinese New Year Cookies
Adapted from Debbie Teoh (Flavors magazine 2009)
Yields 30-35 pieces

90g plain flour
1/2 teaspoon bicarbonate soda
1/2 teaspoon baking powder

75-80ml peanut oil
40g icing sugar
1/4 teaspoon salt (original recipe ask for 1/8 teaspoon)
1/2 teaspoon vanilla essence (optional)
40g walnuts, roasted and coarsely ground

1 egg yolk, lightly beaten (egg wash)

1. Sift flour, bicarbonate soda and baking powder together. Put aside.

2. Place oil, icing sugar, salt and vanilla essence (optional) in a mixer bowl. Mix until salt dissolves.

3. Then add flour mixture and walnuts into the mixer.

4. Mix until you get a soft and pliable dough. Add a little oil if mixture would not bind.

5. Preheat oven to 170oC.

6. Divide dough into 10g portions and roll into balls. For our case, we roll the balls into about 2cm diameter.

7. Press lightly on the dough with the back of a spoon to flatten it. Lastly, brush the cookie with egg wash.

8. Bake for 15-20 minutes or until golden brown.

Previous Post Next Post

You Might Also Like


  • Reply Eva January 24, 2011 at 4:44 am

    Happy Chinese New Year! I think I will make some and bring them to the Chinese New Year potluck coming up!( ; Thanks for the recipe!

    • Reply Che-Cheh January 24, 2011 at 9:39 am

      Hi Eva, Happy Chinese New Year to you too!
      Hope your potluck members will like it. Cheers! 🙂

  • Reply heather January 24, 2011 at 6:20 am

    What a sweet little biscuit! I’ve never seen or heard of such a thing. I’m curious as well — what brand measuring cups do you have shown up there?



    • Reply Che-Cheh January 24, 2011 at 9:43 am

      Hello Heather, traditionally they are larger in size and are sold in Asian supermarket and night market.

      My measuring cups are brand-less. Got them from a baking shop.

  • Reply Swee San January 24, 2011 at 10:26 am

    Ooo… . I keep seeing peanut cookies, now there’s a walnut one. nice 🙂

    • Reply Che-Cheh January 24, 2011 at 6:20 pm

      Yeah. And I keep imagining the peanut taste when I wallop the walnut ones. Haha

  • Reply stephchows February 15, 2011 at 2:40 am

    mmm these look delicious! I love the smashed shape of them too 🙂

    • Reply Che-Cheh February 15, 2011 at 11:04 am

      They taste even better after a few days. 🙂

  • Reply Carmen December 28, 2011 at 11:15 pm

    Hi, may I know how early do u usually bake your cookies? Is it too early to bake a month b4 cny? Thx

    • Reply Che-Cheh December 28, 2011 at 11:21 pm

      Hi Carmen, I usually bake a month before CNY. Except for this newest cookie: Salted Egg Yolk cookies, I will bake 2 weeks before CNY because I’m not sure whether it can last that long since this involve salted egg yolk. Last year I baked this walnut biscuit a month before CNY. It turned out really yummy.

  • Reply Carmen December 28, 2011 at 11:42 pm

    Yeah all your cookies looks yummy. I’m gonna try your walnut cookies n your salted egg yolk cookies. Im storing my cookies in the same container with red lids. Just seal it n they can b kept for tat long? Don’t need to freeze it rite? Thx so much. This is my first attempt hehe

    • Reply Che-Cheh December 28, 2011 at 11:54 pm

      Yup seal it and I stick cellophane tape around it. Just in case. Hehe
      Ya no need to freeze it unless you’re freezing the dough. Thanks for trying and I hope you will like both. 🙂

  • Reply Gina. January 5, 2012 at 7:49 am

    Thanks for the post. I tried out 2 days ago and it turn out great. Shall be another addition of new year cookies to my list. Will less the salt thou.

    • Reply Che-Cheh January 5, 2012 at 1:59 pm

      Hi Gina, glad you like it. 🙂

  • Reply Orchidea January 9, 2013 at 5:48 am

    Nice cookies, I love walnuts and I like baking cookies. I will try these for this year Chinese New Year!

    • Reply Che-Cheh January 10, 2013 at 10:56 am

      Hope you like the end result. 🙂

  • Reply Mong February 9, 2013 at 12:48 pm

    Love this recipe and also your salted egg yolk one.

    • Reply Che-Cheh February 9, 2013 at 12:54 pm

      Hi Mong,

      Glad you like both recipes. Happy Chinese New Year! 🙂

  • Reply Emily January 13, 2022 at 1:27 am

    Hi! Can I use brown sugar? How much quantity? Don’t have icing sugar. TQ!

    • Reply Che-Cheh January 13, 2022 at 10:44 am

      Hi Emily. I’ve never tried with brown sugar before hence I don’t know what the outcome would be. My guess is the texture would be different due to the different granule sizes of the sugar and also because icing sugar usually contains cornstarch.

      Is your brown sugar the less sweet type? If yes, you would need to add more (for e.g. add 5g more, then give the dough a taste. If it’s not sweet enough, then add more). Hope this helps. Happy baking! 🙂

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.