For those who know me personally, they would have known that I love anything that’s Green (yes, the physical colour Green) and I wouldn’t just pause at looking at green stuff. Baking green foods sounds pretty much enticing to me too. Whenever I bake, I try to incorporate green elements in them just so the end products would look extremely pleasing to the (my) eyes. Plus, most green looking ingredients are pretty much healthy anyway (think Matcha, Pandan, Mugwort, Avocados, Pistachios…)
And certainly, green peas (obviously green in colour) wouldn’t be an exception. Green pea cookie is a popular treat especially during the Chinese New Year. Every year, mom and I would be slogging in the kitchen making tonnes of these for families and friends but no matter how many we make, they all seem to wipe out really quick and it is quite a torture filling these up a bottle because so many can fit into one!
These cookies have a melt in the mouth texture on the surface and a crumbly interior. Delightful.
Adapted from Creative Culinaire
260g plain flour
260g green pea powder
140g icing sugar (I reduced to 120g)
240g corn oil (I used canola/vegetable oil)
2tsp vanilla essence
1 1/2tsp baking soda
1 1/2tsp baking powder
1 beaten egg mixed with 1tsp water (for glazing, optional)
- Sieve plain flour, baking powder, baking soda, salt, and icing sugar into a large bowl.
- Add vanilla essence and oil gradually while stirring slowly with a fork till a dough is formed. Use palm to press the dough together and let it sit for 20mins at room temperature.
- Roll out the dough and cut into desired shapes or roll 1tsp dollops of dough into balls. Line them up on a parchment sheet.
- Glaze cookies and bake at 175deg Celsius for 15 to 20mins. Cool completely before storing them in an air-tight container.
Fun attempt at using cookie cutters. It would have been better if the dough was rolled out thicker as I burnt half of them while baking.