Green Pea Cookies

Try these very cute, and utterly delicious green pea cookies from Ann Low.
By Ann Low

Green Pea Cookies Recipe

Green Pea Cookies
 
Prep Time
Cook Time
Total Time
 
Try these very cute, and utterly delicious green pea cookies from Ann Low.
Author:
Recipe Type: Cookies
Ingredients
  • 260g Green pea powder
  • 160g Icing sugar
  • ½ tsp Salt
  • 340g Self-raising flour
  • 200 ml Vegetable oil (I used peanut oil)
  • 1 egg yolk + ½ tsp water for glazing
Instructions
  1. Sift flour with the salt and sift in the icing sugar. Add in the pea powder and mix all the ingredients thoroughly. Add oil sparingly and slowly mix till the dough does not stick to the hands.
  2. Let dough rest for 15 minutes, covered.
  3. Roll dough into small balls (about 10-12g each) and arrange them on a parchment lined baking tray. Apply egg glaze.
  4. Bake in a preheated oven at 180 degrees C (360F) for 15 minutes.
  5. Allow cookies to cool on tray for about 10 minutes before removing them onto a wire rack to cool completely before storing into an airtight container.
Ann Low

Ann Low

Ann Low is the author of Anncoo Journal, and loves to bake and cook for both family and friends. She acquired a strong passion for culinary skills from a very young age by watching her grandmother prepare delicious meals for the family. Ann believes that baking is an art and she wants to share her baking and cooking experiences with everyone in the world.

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11 Comments
  1. hi ann low,
    thank you for sharing your green pea cookies recipe. i have tried it. after adding in the 200ml veg oil, my dough is quite dry. is it supposed to be like that? or am i supposed to add more oil or water to make it more soft and easier to roll?

    gina.

  2. Hi Ann. ..i wud like to check with you instead of vege or peanut oil can I use virgin coconut oil or olive oil tht use for frying..this olive oil texture is not thick like the normal olive oil for salad..really appreciate if you can help me on this..

    Thank you Ann

  3. Hi Ann, can I know the difference between using self-raising flour and plain flour. How does it affect the texture. Thanks!

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