← Nouns Cooking · Chinese

Ingredients

• 120 g Walnuts, toasted and finely chopped
• 250 g plain flour
• 15 g Cornflour (cornstarch)
• ½ tsp Baking powder
• ½ tsp Bicarbonate of soda
• ½ tsp Salt
• 160 g unsalted butter, softened
• 90 g caster sugar
• 1 egg, beaten (half for the dough, half to glaze)
• 24 walnut pieces, to decorate

Method

1. Whisk the flour, cornflour, baking powder, baking soda and salt together.
2. Beat the butter and sugar for 2–3 min, until pale and fluffy. Beat in half the egg, then fold in the flour mix and chopped walnuts until it just comes together into a soft dough.
3. Cover and chill for 30 min. Heat the oven to 175°C (350°F) and line two baking trays.
4. Roll the dough into 24 balls, put them on the trays and press each one flat with your thumb. Brush with the remaining egg and press a walnut piece on top.
5. Bake for 16–20 min, until golden brown with small cracks. Cool on the trays for 5 min, then on a rack.

Tips

• Contains walnuts, egg, milk and wheat.
• Keeps for 2 weeks in an airtight tin.

Sources

Written in our own words after cross-checking these recipes:

Omnivore's Cookbook Taste of Asian Food Daily Cooking Quest