Rolled into balls, less crumbly
Cut this way is more melt in mouth and crumbly, no idea why
Ingredients:
160ml peanut oil – may need more if dough is dry
1/4 teaspoon salt
110g icing sugar, sifted
250g plain flour, sifted
250g grounded green peas – or make your own by grinding ready to eat green peas
1 egg yolk, beaten lightly, for egg wash (optional)
This is the green pea powder that I used
Method:
1. Combine oil, salt and icing sugar in the bowl of an stand mixer and beat on low speed to dissolve the salt.
2. Add sifted flour and green peas and mix on low speed to form a soft, pliable dough. Remove and knead with hands to make sure the oil is evenly distributed. If dough is too dry, add a tablespoon of oil at a time and knead into the dough.
3. Preheat oven to 170C.
4. Shape dough into little ball of 8g each. Use a chopstick to poke holes into the centre of each ball. Alternatively, roll dough into 3/4 cm thickness and use a round cookie cutter to cut out cookies. Place on baking pans and brush with egg wash if you wish.
5. Bake for 20-30 minutes. Remove from oven and cool completely before storing in airtight containers.
No egg wash to cover the nice green look, the only reason why I am baking these cookies
This recipe is adapted from Messy Witchen who adapts from Debbie Teoh (Flavours Magazine Jan-Feb 2009)
Cheese/coffee Sponge Cake
