• Home
  • RECIPE INDEX
  • EASY RECIPES
    • Easy Dinner
    • One-pot
    • Instant Pot
  • BY CUISINE
    • Asian Fusion
    • Chinese
    • Peranakan/Nyonya
    • CAMBODIA
    • LAOS
    • INDONESIAN
    • Indonesian Chinese
    • MALAYSIA
    • MYANMAR
    • SINGAPORE
    • Singapore Hawker Food
    • THAILAND
    • VIETNAM
  • BY COURSE
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • INGREDIENTS
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • SOURDOUGH
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • BREAD & BUNS
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • CAKES/COOKIES/PASTRIES
    • Cakes
    • Chiffon Cakes
    • Sponge Cakes
    • Pastries
    • Cookies
    • Kue/Kueh
    • No-Bake Dessert
  • DIETARY
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Cooking
    • Christmas Baking
What To Cook Today
  • ABOUT ME
    • CONTACT
  • Pantry
  • Shop
  • subscribe
  • Home
  • RECIPE INDEX
  • EASY RECIPES
    • Easy Dinner
    • One-pot
    • Instant Pot
  • BY CUISINE
    • Asian Fusion
    • Chinese
    • Peranakan/Nyonya
    • CAMBODIA
    • LAOS
    • INDONESIAN
    • Indonesian Chinese
    • MALAYSIA
    • MYANMAR
    • SINGAPORE
    • Singapore Hawker Food
    • THAILAND
    • VIETNAM
  • BY COURSE
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • INGREDIENTS
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • SOURDOUGH
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • BREAD & BUNS
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • CAKES/COOKIES/PASTRIES
    • Cakes
    • Chiffon Cakes
    • Sponge Cakes
    • Pastries
    • Cookies
    • Kue/Kueh
    • No-Bake Dessert
  • DIETARY
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Cooking
    • Christmas Baking
What To Cook Today
What To Cook Today
  • Home
  • ABOUT ME
    • CONTACT
  • SHOP
  • SUBSCRIBE
  • RECIPE INDEX
  • easy recipes
    • Easy Dinner
    • One-pot
    • Instant Pot
  • by course
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • ingredients
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • sourdough
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • bread & buns
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • cakes/cookies/pastries
    • Cakes
    • Pastries
    • Chiffon Cakes
    • Sponge Cakes
    • Cookies
    • No-Bake Dessert
    • Kue/Kueh
  • dietary
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Baking
    • Christmas Cooking

Hup Toh Soh (Old-fashioned Chinese Walnut Biscuits)

written by Marvellina Updated: February 3, 2021
11.9K
PIN RECIPE COMMENTS VIEW RECIPE RECIPE VIDEO
This post may contain affiliate links. Please read our disclosure policy.

Make this super easy and delicious sweet and nutty old-fashioned hup toh soh for Chinese New Year celebration. This recipe doesn’t use lard, butter, or shortening.
Hup Toh Soh (Old-fashioned Chinese Walnut Biscuits)
The mention of hup toh soh reminds me of childhood. These old school Chinese walnut biscuits are my favorites. They are fragrant, crispy, nutty, sweet, with a hint of saltiness..so good! Hup Toh means walnuts in Cantonese, but to my surprise after reading on the internet that old-fashioned hup toh soh has no walnuts in them! Then why the name? Well, nobody really knows the answer for sure I think, but some said it could be because of the appearance of the biscuit look like walnuts? Well, walnut or not, I love them!

HUP TOH SOH WITH OIL RECIPE

I’ve seen many recipes and each of them is pretty similar and the main differences are mainly in the type of fat, sugar, and leavening agents being used. Some use butter, lard, shortening, or a combination of any of those. Some use just cooking oil. Some use butter and cooking oil. Some use granulated sugar, some use icing sugar, etc. Some use baking powder and/or baking soda, some do not. I decided to use cooking oil.

TWO DIFFERENT VERSIONS OF HUP TOH SOH

I like hup toh soh that is crunchy on the outside but soft and crumbly on the inside. I remember how messy this biscuit can be when I ate them as a kid. It’s pretty much crumbs everywhere. Now my kids’ turn to do the same thing to me LOL! So, I actually like version 1 better. It’s more like hup toh soh the way I remember it I think. But I know some of you who have tried this recipe actually enjoy version 2, like my kids do. So, I decided to keep both versions.
Version 1: I actually like this version better because I like my hup toh soh crunchy on the outside but soft inside. Version 1 uses granulated sugar, cooking oil, and no leavening agent. Version 1 is adapted from Michael Lim’s. I like how rustic they look. They taste awesome too.
Hup Toh Soh (Old-fashioned Chinese Walnut Biscuits)
Version 2: My kids actually like this version better but that’s probably because they never knew that hup toh soh were more at a crunchy side. Version 2 uses icing sugar instead of granulated sugar, which explains the more melt-in-mouth-texture
Version 2 is adapted from Messy Witchen’s Hup Toh Soh.
Hup Toh Soh (Old-fashioned Chinese Walnut Biscuits)

THE SHAPE OF HUP TOH SOH

You will see all kinds of different sizes and shape that people made out there. Traditional hup toh soh is round and slightly flat with crackly edges, like walnuts. Some like to shape their hup toh soh into round balls I made. Traditional hup toh soh is quite large in size. I made these hup toh soh smaller in size, about 15 grams and use the back of a teaspoon or my thumb to gently depress the middle to create the rough crackly edges.

Hup Toh Soh (Old-fashioned Chinese Walnut Biscuits)

HOW TO MAKE HUP TOH SOH

1. MIX DRY INGREDIENTS
Finely ground the walnut.

Mix all the dry ingredients together and stir to mix. Gradually add oil and stir to combine with a spoon or spatula first

It will resemble coarse crumbs at first

Use your hand to knead into a soft dough. If it crumbles when you try to roll into a ball, add a bit of oil, teaspoon by teaspoon until the dough can come together without crumbling

2. SHAPE THE BISCUITS
Pinch off about 1 Tbsp of cookie dough and roll into a ball

Use the back of a teaspoon or your thumb to gently press the middle to slightly flatten the cookie and to create an indentation in the middle and rough crackly edges.

Place on a baking sheet about 1-inch apart. Brush the cookies with egg wash

You can add a piece of walnut on top if you like

You can also just leave them in a round ball shape

3. BAKE THE BISCUITS
Bake in the preheated oven for 30 minutes at 325 F (165 C). Bake them at a lower temperature for a longer time make them crunchier. Let them sit on the baking sheet for 5 minutes and then transfer to a cooling rack to let them cool down completely
Hup Toh Soh (Old-fashioned Chinese Walnut Biscuits)

HOW TO STORE HUP TOH SOH

Once the biscuits have cooled down completely, transfer them to a jar or container with a tight-fitting lid. They can be stored at room temperature for 2-3 weeks.

POSSIBLE VARIATION

USE DIFFERENT NUTS: You can use other types of nuts such as almond, pistachio
Hup Toh Soh (Old-fashioned Chinese Walnut Biscuits)

DID YOU MAKE THIS EASY HUP TOH SOH RECIPE?

I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
Hup Toh Soh (Old-fashioned Chinese Walnut Biscuits)
*Recipe is updated on February 3, 2020 to include version 1 and to improve version 2 recipe (I removed baking powder and baking soda, which I felt like not needed at all)*

Hup Toh Soh (Old-fashioned Chinese Walnut Biscuits)

Hup Toh Soh (Old-fashioned Chinese Walnut Biscuits)

Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 35 minutes mins
Servings 40 cookies (about 15 grams each)
5 from 8 reviews
REVIEW & RATE PRINT

Ingredients

Version 1: (Crunchy on the edge and soft inside)

  • 180 gr all-purpose flour
  • 140 gr finely ground walnut
  • ⅛ tsp salt omit if you use salted walnut
  • 100 gr granulated sugar
  • 80 gr peanut oil or other neutral-tasting oil

Version 2: (soft melt-in-mouth texture):

  • 180 gr all-purpose flour
  • ⅛ tsp salt
  • 140 gr finely ground walnuts unsalted
  • 80 gr icing sugar
  • 100 gr peanut oil or other neutral-tasting oil, add more as needed

To decorate cookies (optional):

  • whole or halved walnut unsalted

Egg wash:

  • 1 egg yolk + 1 tsp water

For eggless version:

  • Milk to brush on top of cookie

Instructions
 

Prepare the cookie dough (for both versions):

  • If the walnuts you have are unroasted, roast them in the oven at 350 F for 15 minutes or roast them dry on the pan until aromatic. This will add extra flavor to the end product. Let them cool down and pulse them a few times in a food processor to just roughly chop them. Don't grind them too fine
  • Preheat oven to 325 F (165 C). Line baking sheets with parchment paper. Mix all the dry ingredients together and stir to mix
  • Gradually add oil until you are able to knead into a dough. The dough will be soft and a bit crumbly in texture

Shape the cookies:

  • Pinch off about 1 Tbsp of cookie dough and roll into a ball. Use your thumb to gently press the middle to slightly flatten the cookie and to create an indentation in the middle and rough crackly edges (as shown in the photo and video). The dough is roughly about 1/2-inch (1.3 cm) in thickness.You can add a piece of whole walnut on top if you like. Place on a baking sheet about 1-inch apart. Brush the cookies with egg wash or milk (for eggless version)
  • Bake in the preheated oven for 20-25 minutes or until golden brown. Let them sit on the baking sheet for 5 minutes and then transfer to a cooling rack to let them cool down completely. They will crisp up further
  • Transfer to a cookie jar and secure the lid tightly. They can be kept at room temperature for 2-3 weeks

RECOMMEDED TOOLS

Baking sheets
Mixing Bowl
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I'd love to see your photos/videos on Instagram
previous post
Cats’ Tongue Cookies/Langues de Chat/ Kue Lidah Kucing
next post
Ikan Bakar Bumbu Padang (Grilled Fish in Spicy Padang Sauce)

15 comments

liana March 21, 2025 - 12:24 pm

Can I know roughly best thickness of cookies from your opinion?

Reply
Marvellina March 24, 2025 - 8:29 pm

Hi Liana, I would say about 1/2 inch (1.3 cm) in thickness is pretty decent

Reply
IT January 30, 2024 - 12:51 am

Does the cookie not have egg in it? Wish to try the recipe.

Reply
Marvellina January 30, 2024 - 8:55 pm

The cookie dough itself doesn’t contain egg, but you apply egg wash before baking.

Reply
YMW July 23, 2023 - 3:35 pm

I made this recipe for my mum who loved it. Reminded of her life in Hong Kong. Thought it was complicated to make – not with this recipe. Thank you

Reply
Marvellina July 23, 2023 - 9:35 pm

I’m glad your mom approved of this 🙂 I thought it was hard to make too, but it’s pretty straightforward! Thank you for stopping by to let me know “_

Reply
« 1 2
5 from 8 votes (4 ratings without comment)

Leave a Comment Cancel Reply

Please feel free to ask questions here or leave your comments and ratings if you have tried the recipe! Your Email address will not be published!




Save my name, email, and website in this browser for the next time I comment.

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

Hello! I'm Marvellina!

I’m passionate about food—especially bold, comforting Asian flavors—and I love sharing approachable recipes and creative bakes with an Asian twist. So glad you’re here! LEARN MORE...

Our Favorites

  • How To Make Soft and Fluffy Pandan Chiffon Cake (Complete Guide)

  • How to Make Basic Asian Rice Porridge (Congee)

  • Zha Jiang Mian (炸酱面) (Chinese Fried Sauce Noodles)

  • Easy Hokkien Bak Chang (Zongzi-Sticky Rice Dumplings)

  • Facebook
  • Instagram
  • Pinterest
  • Youtube

©2025 - What To Cook Today. All Rights Reserved.
Privacy & Disclosure Policy


Back To Top
  • Home
  • ABOUT ME
    • CONTACT
  • SHOP
  • SUBSCRIBE
  • RECIPE INDEX
  • easy recipes
    • Easy Dinner
    • One-pot
    • Instant Pot
  • by course
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • ingredients
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • sourdough
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • bread & buns
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • cakes/cookies/pastries
    • Cakes
    • Pastries
    • Chiffon Cakes
    • Sponge Cakes
    • Cookies
    • No-Bake Dessert
    • Kue/Kueh
  • dietary
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Baking
    • Christmas Cooking

Let me know how you like the recipe and consider rating it!

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.