Another Traditional Chinese Biscuits–Chinese Walnut Crisp–Hup Toh Soh (核桃酥, 合桃酥)



When I posted my Chinese White Cakey Biscuit, one member of the Facebook Group is telling me about another traditional Chinese biscuit – Hup Toh Soh or Chinese Walnut biscuits that he loved very much.


I love this traditional biscuit too. In fact, I have almost forgotten this biscuit as I have not eaten this for ages…


It is a type of traditional Chinese biscuit commonly sold in neighbourhood bakery or supermarket. It is rather thick but very crispy and full of egg and walnut fragrance…Walnut is the main ingredients and most will know that walnut is good for brain and clear lungs per traditional Chinese Medicine.


There are many recipes available in the Chinese website and after digesting the recipes, I have decided to choose this simpler recipe that uses less ingredients and a rather fast method..


I am very pleased with the outcome as the biscuit very crispy and I have no regret of making this biscuit.




Recipe adapted from : 合桃酥

Servings : Prepared about 10 walnut cookies


  • 200 grams of top flour or cake flour
  • 100 grams of castor sugar
  • 80 grams of cooking oil or lard
  • 75 grams of walnut (crushed and pound into powder)
  • 2 grams of baking powder
  • 2 grams of baking soda
  • 1 gram of ammonia bicarbonate (optional)
  • 1 egg


  • 1 egg yolk mixed with 1 tablespoon of water for egg washing
  • Additional walnut for decoration (optional)



  • Pre-heat the oven to 170 degree Celsius.


  • Sift in the flour, baking soda, baking powder and ammonia bicarbonate (optional) into a bowl. Add the chopped walnut and sugar. Stir until well mixed. Make a well in the centre, add oil and crack the egg. Stir until well combined. Divide the dough equally into about 10 portions. Shape round and lightly pressed down with about 4 mm thickness.


  • Bake in the pre-heated oven of 170 degree Celsius for 10 minutes. After 10 minutes, egg wash and if you prefer, you may put an additional walnut for decoration purposes. Send back to the oven and bake for additional 10 minutes or until golden brown on top.




This is a simple recipe and I am happy with the texture of the biscuits. Hope reader will give it a try.


Hope you like the post today. Cheers and have a nice day.


  • For more recipes, you can refer to my RECIPE INDEX (updated as at 28 July 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  


6 thoughts on “Another Traditional Chinese Biscuits–Chinese Walnut Crisp–Hup Toh Soh (核桃酥, 合桃酥)

  1. Pingback: RECIPE INDEX ( Updated on 14 OCTOBER 2014) | GUAI SHU SHU

  2. Pingback: Special Compilation Of Chinese New Year Cookies, Snacks And Cakes Recipes | GUAI SHU SHU

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