Green Pea cookies were a big hit few years back during Chinese New Year but I was never at the right place to taste it. I never caught on the green pea fever (if you know what I mean). Ahh but never fear, there’s always first time for everything. 🙂
Alien balls! Hahaha
Left: Green Peas + Flour
Right: After combining oil, salt and icing sugar, add green peas and flour.
Green pea dough. Following the recipe, mine was a little dry so I added another 15ml oil.
Shape dough into little balls.
Using a chopsticks, make a small mark in the middle.
Brush with egg wash for a lightly browned tops. Ready to bake.
20 minutes in 180oC temperature came out perfect. Make exactly 75 pieces.
Looking for melt-in-the-mouth green pea cookies? This is it. Afraid the cracks not! That’s one of the characteristics of green pea cookies (same with peanut cookies).
If you have peanut oil use it for this cookies as the oil will make the cookie smoother. I expected crazily filled green pea aroma in my kitchen but nah. It was just minimal. Taste good, not too sweet. Gotta say it ain’t my favorite though.
Green Pea Cookies
Adapted from Debbie Teoh (Flavours magazine Jan-Feb 2009)
Yields 75 pieces
160ml peanut oil (I added 15ml more as it was too dry; I had to used corn oil unfortunately)
1/4 teaspoon fine salt
110g icing sugar, sifted
250g plain flour, sifted
250g fried green peas, shelled and finely ground (I used ground green peas bought from baking shop)
1 egg yolk, beaten lightly, for egg wash (optional)
1. In a mixing bowl, add oil, salt and icing sugar. Mix on low speed until salt is dissolve.
2. Add ground green peas and flour in batches. Mix until you get a soft and flexible dough. (Half way through, the dough is too dry for the mixer, so I resorted to a hand paddle and later my hand)
3. Preheat oven to 180oC.
4. Form little balls about 1.5cm-2cm in diameter and brush with egg wash (optional).
5. Bake for around 20 minutes. Remove from oven and cool on cooling rack. Store in airtight containers.