Tao Su 桃酥 - Cookie from Home

I grew up in Beijing, China. This little cookie 桃(Tao-walnut)酥(Su-flaky and Crisp) is a staple at home but only during holiday season when the whole family get together around grandparents' dinning table. Yes the Chinese holidays are or were all about family time. Sadly now it is more about buying things. The traditional formula is with lard. Here is a vegan version.

Formula:
200 g all purpose flour (or whole wheat flour which is used here)
60g finely chopped roasted nuts and seeds of any kind
80g vegetable oil
90g maple syrup (or 80g sugar plus some water to create the same texture)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt if nuts and seeds are not salted
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Mix everything together, scoop with any tool at home to make even sized little balls. The scoop here is about 1.5 teaspoon, makes 24-26 little cookies. Press balls down with fingers or spoon, bake at 350F for 15-20 minutes till the smell fills the kitchen and the cookie bottom firm, yet top slightly soft but dry. Take tray out of oven, let cool. They will harden during the cooling process. Enjoy! The Taosu will last for about 2 weeks in room temperature.

"Share it with friends around ya neighborhood!" As grandma always said. Miss  grandma, the woman who brought homemade goodies to many families round her.