Into the oven now.
Freshly baked.
Though the ingredients are so simple, just flour, sugar, a bit of butter, no eggs, the cookies surprisingly taste so good! Crunchy, fragrant, sweet and a bit salty. The key ingredients should be the peanut oil and alkaline water which give the cookies a special taste.
I have some problem with the amount of peanut oil from the original recipe. Maybe because I always prefer to weigh liquid ingredients in grams instead of ml, which may not be the same - 150ml may not be equivalent to 150g. So I added the peanut oil slowly until a dough is formed. I used only 100g peanut oil in the end.
Hup Tou Sou Cookies 没有核桃的核桃酥
Ingredients (I make 56 pieces, of sizes from 8-10g)
250g plain flour
1/2 tsp baking powder
125g sugar (can be reduced further for me)
1/2 tsp fine salt
20g salted butter
100g peanut oil or cooking oil (original is 150ml)
1/2 tsp alkaline water 碱水
Method
1. Add all dry ingredients except butter, peanut oil and alkaline water in a mixing bowl. Rub butter with flour mixture till crumble. Slowly add in peanut oil and alkaline water and mix together till a soft dough is formed. Initially the dough is very wet, after few good knead and it will become a smooth dough.
2. Weigh dough into 8-10g each and roll into small balls (initially I used 10g and then reduced to 8g because I prefer smaller size), and place on a baking tray.
3. Use a suitable bottle cap to press on the centre of each cookie to create a round pattern. (I use finger)
4. Brush with egg wash (egg yolk) and bake at 170 deg C for 20 minutes until golden brown.
Recipe adapted from: Nasi Lemak Lover
Done with 3 types of cookies this year. Wanted to try more recipes but not much time and we already have too much goodies at home. So shall end the baking here. Not a lot compared to others but we love all these 3 that I have made.
I wish everyone a prosperous Goat Year!
May all be safe and healthy!!
祝贺大家：新年快乐，羊羊得意，羊眉吐气，羊年吉祥!!
