今年的年饼之中也学做了这款核桃酥，
酥酥脆脆的也很香，是蛮不错的。
核桃酥
材料：
奶油/牛油 150g
自发面粉 250g （或250g 普通面粉+ 11⁄2tsp 发粉）
细糖 80g
核桃 80g （烤香剁碎）
表层 ： 鸡蛋 1个 + 少许盐，拌匀
做法：
1. 将自发面粉过筛到大碗中。
2. 加入奶油，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12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180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 aka Chinese Walnut Biscuits
Ingredients :
150g margarine
250g self-raising flour (or 250g plain flour with 11⁄2tsp baking powder)
80g caster sugar
80g walnuts, roasted and coarsely grind
1 egg beaten + a pinch of salt for glazing
Method :
80g caster sugar
80g walnuts, roasted and coarsely grind
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. Using a rubber spatula to blend the mixture. Then mix thoroughly till the dough does not stick onto the hands.
3. Pinch off some dough and lightly form into a ball, make a small dent in the centre. Place the biscuits onto a baking sheet, leaving some room between each biscuit.
4. Brush them with beaten egg. Bake in preheated oven at 180 deg C for about 30 - 35 minutes till golden brown.
5. Cool Completely before storing in cookie jar.
2. Cut in the margarine, add in the sugar and the chopped walnuts. Using a rubber spatula to blend the mixture. Then mix thoroughly till the dough does not stick onto the hands.
3. Pinch off some dough and lightly form into a ball, make a small dent in the centre. Place the biscuits onto a baking sheet, leaving some room between each biscuit.
4. Brush them with beaten egg. Bake in preheated oven at 180 deg C for about 30 - 35 minutes till golden brown.
5. Cool Completely before storing in cookie jar.
This post is linked at Cook & Celebrate: CNY 2016 hosted by
Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and
Zoe from Bake for Happy Kids.
