Name: Tao Su {Traditional Chinese Shortbread Cookies}
Prep time: 27 min
Cook time: 13 min
Total time: 41 min
Yield: 24
Cuisine: Chinese
Ingredients: 345 g all-purpose flour, organic preferred; 15 g psyllium powder; 1/4 tsp Himalayan pink salt; 1/2 tsp baking soda; 4 egg yolks, organic or cage-free; 160 g avocado oil; 100 g - 150 g cane sugar, organic preferred, depends on your preferred sweetness level. Use 100 g for semi-sweet; and 150 g for a sweeter, bakery-style cookie; Juice of 1/2 lemon, or 1 tbsp apple cider vinegar, organic preferred; 1 tsp vanilla extract; 1 tsp almond extract

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Tao Su {桃酥} are iconic traditional Chinese cookies with a long history. They instantly remind me of the Western shortbread. Both share the same crumbly, fall apart texture and melt-in your mouth richness.

This homemade version highlights avocado oil and egg yolks, making the cookies deeply satisfying, flavorful, and nourishing. They are hearty, naturally delicious. and completely vegetarian.

Tao Su {桃酥, Traditional Chinese Cookies}

What is Tao Su {桃酥}?

Tao Su are traditional Chinese-style shortbread cookies. The pronunciation of Tao {桃} can refer to peach or He Tao {核桃} meaning walnut. Interestingly, neither peach nor walnut is part of the original recipe.

Instead, Tao can also written as {陶}, meaning pottery – a clue to the cookie’s ancient origin.

Su {酥} literally means crisp and crumbly, describing the signature texture: tender, delicate, and melt-in-your-mouth.

Tao Su History {Chinese Style Shortbread Cookies}

Legend traces Tao Su back to the Tang Dynasty {618 A.D. to 917 A.D.).

At that time, Jingdezhen {景德镇} in Jiang Xi Province had already earned its reputation as the Capital of the Porcelain. Potters worked long days tendering hot kilns, often with little time to cook or eat.

One day, a potter got creative. He mixed eggs, flour, oil, and sugar into a simple dough. He placed small portions on the outer surface of the kiln, letting the residual heat bake them into cookies.

The results surprised everyone. The cookies tasted wonderful, stored well, and had a uniquely crumbly texture. Follow potters quickly adopted the method and named the cookies Tao Su, honoring their kiln-baked origin.

Tao Su {桃酥, Traditional Chinese Shortbread Cookies}

How to Make Healthier, Tastier Vegetarian Tao Su

Tip 1: Use Avocado Oil

Avocado oil is true superfood oil. It has a high smoke point, making it ideal for baking. Its neutral flavor blends seamlessly into dough without overpowering other ingredients.

I use avocado oil often – for dough, pancakes, crepes, homemade from scratch noodles, and more.

Tip 2: Add a Small Splash of Psyllium Powder

Psyllium powder is a natural plant fiber that helps bind the dough without adding gluten or heaviness. Just a tiny amount improves structure, reduces crumbling, and makes the cookies easier to shape—while still preserving Tao Su’s signature melt-in-your-mouth texture.

It also adds gentle digestive benefits, making these traditional shortbread cookies even more nourishing.

Tip 3: Fully Emulsify the Oil and Egg Yolks

Whisk the avocado oil and egg yolks vigorously using a hand-held mixer or egg whisk until fully blended. This step ensures an even texture and richer mouthfeel.

Tip 4: Learn the Proper Folding Technique

Freshly folded Tao Su {Chinese shortbread cookies}

Traditional Tao Su are round cookie with a gentle dent in the center.

The dough has very little elasticity, which makes shaping tricky at first. Once you learn a few simple techniques, the process becomes easy and intuitive. Follow the step-by-step guide below.

Freshly baked Tao Su {Chinese Shortbread Cookies}

How to Fold Tao Su {Traditional Chinese Style Shortbread Cookies}?

Step 1: Divide the Dough

This recipe makes 16 cookies, each about 3-inch wide.

Divide the dough into 16 equal portions, roughly 42 gras each. A kitchen scale helps with accuracy.

Gently squeeze and roll each portion into a loose ball.

Step 2: Flatten into a Disk

Use both hands to press and flatten the cookie dough ball into a flat disk

Hold the cookie dough ball between the hands as if lifting it upward.

Use your thumbs and index fingers to gently press while rotating the dough in small increments. Apply firm but gentle pressure so the dough doesn’t crack or fall apart. Continuing rotating until you from a flat disk.

Gently press the cookie dough into a flat disk using both hands

Step 3: Create the Center Dent

Hold the dough disk in your non-dominant hand.

With your other hand, press gently into the center using your thumb. Support the back of the dough with your palm. Press a few times until a shallow dent forms.

Press to make a dent in the middle of the cookie dough

🎉 Hooray! You’ve shaped one Tao Su. Now repeat until you’ve folded all 16 cookies.

Tao Su {Traditional Chinese Shortbread Cookies}

Yield: 24 cookies

Prep Time: 27 minutes

Cook Time: 13 minutes

Additional Time: 1 minute

Total Time: 41 minutes

Tao Su {桃酥} are iconic traditional Chinese cookies with a long history. This homemade version highlights avocado oil and egg yolks, making the cookies deeply satisfying, flavorful, and nourishing. They are hearty, naturally delicious. and completely vegetarian.

Ingredients

Dry Ingredients:

345 g all-purpose flour, organic preferred
15 g psyllium powder
1/4 tsp Himalayan pink salt
1/2 tsp baking soda

Ingredients for the Batter Base:

4 egg yolks, organic or cage-free
160 g avocado oil
100 g - 150 g cane sugar, organic preferred, depends on your preferred sweetness level. Use 100 g for semi-sweet; and 150 g for a sweeter, bakery-style cookie
Juice of 1/2 lemon, or 1 tbsp apple cider vinegar, organic preferred
1 tsp vanilla extract
1 tsp almond extract

Instructions

Prepare the Ingredients

Gather and measure all ingredients using a kitchen scale.
Separate egg yolks from egg whites using an egg separator. Add the yolks to a mixing bowl.

Make the Batter Base

Add avocado oil, sugar, lemon juice or apple cider vinegar, vanilla extract, and almond extract to the bowl with egg yolks. Use an electric hand-held mixer or whisk to mix vigorously until the mixture is smooth and fully blended.

Incorporate Dry Ingredients

Add flour and psyllium powder, sift in baking soda and salt.

Use a silicon spatula to gently fold the dry ingredients into the batter until a soft cookie dough forms.

Divide and Shape the Dough

For jumbo cookies, divide the dough into equal 16 portions, about 42 g each. This larger size reflects the traditional appearance of a classic Chinese Tao Su.
For regular cookies: divide the dough into 24 portions, about 28 g each.
Gently squeeze and roll each portion into a loose ball.
Preheat the oven to 375 F on Bake mode.
Hold the cookie dough ball between the hands as if lifting it upward. Use your thumbs and index fingers to gently press while rotating the dough in small increments. Apply firm but gentle pressure so the dough doesn’t crack or fall apart. Continuing rotating until you from a flat disk.
Hold the dough disk in your non-dominant hand. With your other hand, press gently into the center using your thumb. Support the back of the dough with your palm. Press a few times until a shallow dent forms.
🎉 Hooray! You’ve shaped one Tao Su.
Repeat until you've folded all the cookies.

Bake

Bake on the middle rack for about 13 minutes, or till the cookies just begin to turn lightly golden on the surface.
Insulated or air-layered cookie sheets, which I use, bake faster due to better heat circulation.
Stainless steel pans may require slightly longer baking time.

Cool and Serve

Remove the cookies from the oven and transfer them to a wire rack to cool completely.
All done! Enjoy these crumbly, melt-in-your mouth Tao Su - a wholesome and deeply satisfying traditional Chinese treat.

Notes

Psyllium powder is optional and add a healthy twist. You may substitute it with blanched almond flour or additional all-purpose flour if preferred.
Acid (lemon juice or apple cider vinegar) balances sweetness and supports proper leavening.
Avocado oil keeps the cookies light, tender, neutral in flavor.

This recipe yields about 16 jumbo cookies (traditional Tao Su size) or 24 regular cookies.
Bakeware matters. Air-layered or insulated cookie sheets bake faster because of hot air circulates between layers. Stainless steel pans usually require slightly longer baking time.
Baking time is flexible. For brown and crisp cookies, leave them in the oven for additional 5-10 minutes after turning off the oven. For pale and soft cookies, remove them as soon as they set.