Chinese Walnut Cookies

Chinese Walnut Cookies

Authored By Molly Wakeman
These Walnut Cookies are overflowing with crunch and deliciousness. Bursting with walnut flavour and just as sweet as needed, (not a sugar deluge), these cookies make evening tea feel complete.

Prep: 20 mins
Cook: 35 mins
Serves: 4



1/2 cup Sugar

1 tsp Brown Sugar

1 large Beaten Egg

1/2 tsp Baking Soda

7 tbsp Butter

1/4 tsp Salt

1/2 cup Walnuts

2 cup Maida Flour

12 Raw Walnuts Halves


  1. Place the butter (at room temperature), along with the sieved sugars and salt and whisk them until they are well creamed.
  2. Toast the walnuts, chop them and roughly crush them using a rolling pin. Add these to the mixture.
  3. Now, spoon by spoon, add the sieved flour and baking soda to the butter-sugar mixture and whisk again.
  4. Reserve half of the beaten egg for brushing later. Whisk the other half into the dough.
  5. On a rolling board, roll the dough into a long cylinder. Cut the desired number of discs in your desired size.
  6. Gently hand mould each disc into a ball. Arrange these balls on a parchment-lined baking sheet, a couple inches apart.
  7. Gently place a walnut half on each dough ball and press until it fits snuggly into the dough.
  8. Cover the cookies in cling film and refrigerate for 15 minutes.
  9. Once done, lightly brush the remainder of the beaten egg over each dough ball and bake in a preheated oven for 20 minutes.
  10. Once baked, leave the cookies in the oven until the temperatures cool down. Store in an airtight container.
  11. Serve with milky tea to make any evening sublime.


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