Crispy Walnut Cookies Recipe - Easy Malaysian Butter Cookies with Cocoa

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Crispy Walnut Cookies: Malaysian-Style Butter Cookies

These Walnut Cookies (Biskut Kacang Walnut) combine rich butter flavor with crunchy walnut pieces and a hint of cocoa - a beloved Malaysian teatime treat that's easier to make than you think! Perfect for Chinese New Year, Raya, or everyday snacking, these cookies stay crispy for weeks when stored properly.

What makes this recipe special is the combination of brown sugar for depth of flavor and cocoa powder for a subtle chocolatey note. The walnuts add satisfying crunch and healthy fats. You'll love how the whole house smells like a bakery while these golden beauties are in the oven!

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Walnut Cookies Recipe

Ingredients

• 150g butter (salted, room temperature)
• 200g brown sugar (gula perang)
• 2 large eggs (grade A)
• 1 tsp vanilla essence
• 230g all-purpose flour (tepung gandum)
• 20g cocoa powder
• 10g baking powder (serbuk penaik)
• 80g walnuts (chopped)

Note: For extra crunch, toast walnuts lightly before chopping. Malaysian brown sugar gives authentic flavor but regular brown sugar works too.

Equipment

• Mixing bowls
• Electric mixer
• Baking trays
• Parchment paper
• Wire cooling rack

Tip: Read reviews of the best mixers and ovens for perfect cookie results every time.

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Step-by-Step Instructions

1. Preheat & Prep

Preheat oven to 180°C (356°F). Line baking trays with parchment paper. This prevents sticking and ensures even browning.

2. Cream Butter & Sugar

Using electric mixer, beat butter and brown sugar until light and fluffy (about 3-4 minutes). Scrape bowl occasionally for even mixing.

3. Add Wet Ingredients

Beat in eggs one at a time, then mix in vanilla essence. If mixture looks curdled, add 1 tbsp flour to bring it together.

4. Combine Dry Ingredients

In separate bowl, sift together flour, cocoa powder and baking powder. This removes lumps and ensures even distribution.

5. Fold & Add Walnuts

Gradually fold dry ingredients into wet mixture until just combined. Gently stir in chopped walnuts - don't overmix.

6. Shape & Bake

Drop tablespoon-sized portions onto trays, leaving space to spread. Bake for 30 minutes until edges are golden.

7. Cool & Store

Let cool on tray for 5 minutes, then transfer to wire rack. Cookies will crisp up as they cool. Store in airtight container.

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Pro Tips for Perfect Cookies

Butter Matters

Use real butter (not margarine) for best flavor. Ensure it's softened but still cool - press should leave slight indentation.

Baking Science

Don't skip sifting dry ingredients - it incorporates air for lighter texture. Fresh baking powder ensures proper rise.

Walnut Prep

Chop walnuts to pea-sized pieces. Too fine loses texture, too large makes shaping difficult. Toast for enhanced flavor.

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Frequently Asked Questions

Can I use other nuts?

Absolutely! Almonds, pecans or cashews work well. Adjust chop size accordingly. For peanut version, use crushed peanuts.

How long do they keep?

Store in airtight container at room temperature for 2 weeks, or freeze for 3 months. Refresh in 150°C oven for 5 minutes.

Why did my cookies spread?

Butter may have been too soft or tray overcrowded. Chill dough 30 minutes before baking if needed, and leave 5cm space between cookies.

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For consistent baking results, check our oven and mixer reviews to find equipment that bakes perfectly every time.