Walnut Hup Toh Soh Cookies

Ingredients:

80 g. unsalted butter (room temperature)

80 g. corn oil

80 g. caster sugar (can add up to 100 g. if you prefers sweeter)

1 egg

1 tsp. salt

2 1/2 tsp. baking powder

300 g. plain flour (sifted)

100 g. walnuts (chopped and toasted until fragrant)

40 g. white sesame seeds (toasted)

1 egg yolk (for brushing the top of cookies)

Methods:

1. In a bowl, add flour, baking powder and salt; mix with a spoon and set aside.  Before mixing, leave a tablespoon of flour to mix with the walnuts.
2. Place the toasted walnuts into the dry mill container.  Add a tablespoon of flour set aside in (1) and mix to prevent the walnuts from sticking to the knife while grinding/milling.  Blend until fine and set aside.
3. In a mixer bowl, combine butter and corn oil, beat until just mixed.  Add sugar gradually in 2 portions, beat until pale.  Then add egg and beat until combined.
4. Add the toasted walnuts and sesame seeds into the flour mixture and mix to combine.
5. Add all the flour mixture into the butter and oil mixture, mix with a rubber spatula until no streaks of flour seen and the batter will become clumpy.  Cover with a cling wrap and let it rest in room temperature for 15 minutes.
6. Shape cookies into round, place on lined baking sheet, press the top lightly with the back of a spoon.
7. Brush with egg yolk wash.
8. Bake in a preheated oven of 170 degree Celsius for 20-25 minutes.

This yummylicious cookies is adapted from Youtube by Dapur 2020, with  slight adjustments to suit my baking preference.