Why This Homemade Chinese Peach Shortbread (Tao Su) Is My Go-To Snack
Let’s talk about the ultimate comfort snack—Chinese peach shortbread, or tao su! If you’ve never had it, imagine a buttery, crumbly cookie that melts in your mouth. I’ve been making this recipe for months now, and it’s become a staple in my kitchen. My family begs for it, and whenever I bring a batch to friends, they’re always asking for the recipe. Today, I’m spilling all the details so you can make it too!
What makes this tao su so special? The secret’s in the fat combo—lard and corn oil. I know, lard sounds old-school, but trust me, it’s what gives the shortbread that extra flakiness. If you don’t have lard, no biggie—you can swap it for more oil. But if you can get your hands on some, do it. Your taste buds will thank you.
Ingredients You’ll Need
First, let’s gather all the stuff. This recipe is super straightforward—no fancy tools required. Here’s what you’ll need:
- 200g low-gluten flour (or cake flour)
- 80g corn oil (or any neutral oil like canola)
- 20g lard (or extra oil if you skip it)
- 28g egg liquid (from about half an egg)
- 70g powdered sugar (granulated works too, but powdered makes it smoother)
- 1g baking soda
- 1g baking powder
- Extra egg liquid (for brushing the top)
- A pinch of black sesame seeds (for garnish)
Pro tip: I like to weigh my ingredients with a kitchen scale—baking is science, after all! But if you don’t have one, measuring cups work too, just be precise.
Step-by-Step Instructions
Let’s get baking! I’ll walk you through each step with pics to make it easy.
Step 1: Mix the Oils
Start by adding the lard and corn oil to a mixing bowl. I use a manual whisk here—no need for a fancy mixer. Just stir them together until the lard melts (if it’s solid, pop the bowl in the microwave for 10 seconds to soften it).
Step 2: Add the Egg Liquid
Pour in the 28g of egg liquid. Whisk until it’s fully combined with the oils. Don’t worry if it looks a little cloudy—just keep stirring until it’s smooth.
Step 3: Stir in the Powdered Sugar
Add the powdered sugar next. Keep whisking until the sugar dissolves. You don’t want any grainy bits here—smoothness is key for a tender shortbread.
Step 4: Sift the Dry Ingredients
Now, take the low-gluten flour, baking soda, and baking powder. Sift them into the wet mixture. Sifting is important—it makes the flour light and prevents lumps. Trust me, don’t skip this step!
Step 5: Mix the Dough
Use a spatula to fold the dry ingredients into the wet ones. Don’t overmix—just stir until there’s no dry flour left. The dough should be soft and not sticky. If it’s too wet, add a tiny bit more flour; if it’s too dry, a splash more oil.
Step 6: Shape the Cookies
Divide the dough into 16g pieces (I use a cookie scoop for this, but you can just eyeball it). Roll each piece into a ball. Then, flatten it with your palm or a spatula—about ½ inch thick. If you’re not using a non-stick pan, line it with parchment paper to prevent sticking.
Step 7: Brush with Egg & Add Sesame Seeds
Brush the top of each cookie with a little extra egg liquid. This will give them a nice golden color when baked. Then, sprinkle on some black sesame seeds for a little crunch and flavor.
Step 8: Bake the Shortbread
Preheat your oven to 175°C (350°F). Pop the cookies on the middle rack and bake for 13-15 minutes. Keep an eye on them—you want them to be golden brown around the edges. Don’t overbake, or they’ll get hard!
Step 9: Let Them Cool
Once they’re done, take them out of the oven and let them cool completely on a wire rack. They’ll be soft when hot, but they’ll crisp up as they cool. Patience is key here—I know it’s hard to wait, but trust me, it’s worth it!
Step 10: Store Them Properly
If you have any left (which is rare in my house!), store them in an airtight container. They’ll stay fresh for up to a week. Just make sure they’re completely cool before sealing—moisture will make them soggy.
Pro Tips for Perfect Tao Su
Here are a few tricks I’ve learned along the way to make your shortbread even better:
- Lard is magic: As I mentioned earlier, lard gives the shortbread that unbeatable flakiness. If you don’t have it, use 100g of corn oil instead. It won’t be as flaky, but it’ll still taste great.
- Don’t overmix the dough: Overmixing develops gluten, which makes the cookies tough. Mix just until the flour is incorporated.
- Size matters: I make 16g cookies, but you can make them bigger or smaller. Just adjust the baking time—smaller cookies take less time, bigger ones take more.
- Add extras: Want to switch it up? Add 30g of chopped walnuts to the dough for walnut shortbread. It’s delicious!
Final Thoughts
This homemade Chinese peach shortbread is so easy to make, and it’s always a hit. Whether you’re making it for your family, friends, or just yourself, it’s sure to put a smile on everyone’s face. I hope you love it as much as I do—let me know how it turns out in the comments!
