Skip to main content
logo
Food Advertising by

Green Pea Cookies ~ CNY 2012



These Green Pea cookies do not need much introduction as they have surfaced amongst the Chinese New Year cookies in recent years.  This recipe is adapted from Elinluv's Tidbits Corner and these melt-in-the-mouth cookies are really very yummy and you won't really stop at one.





These cookies are very easy to make and making them is not labour intensive..... worth trying!

Recipe for Green Pea Cookies    (Makes 70)

Ingredients
  • 260 gm green pea powder
  • 160 gm icing sugar
  • 1/2  tsp salt
  • 340 gm self-raising flour
  • 200 ml vegetable oil  (you may need to add a bit more)
  • 1 egg yolk + 1/2 tsp water for glazing 
  • Sunflower seeds for decoration  (optional)
    Method
    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 about 15 mins., covered.
    3. Roll dough into small balls and arrange them on a parchment lined baking tray. Apply egg glaze.  Stick on a sunflower seed.
    4. Bake in a preheated oven @ 180 deg C for 15 mins.
         5.  Allow cookies to cool on tray for about 10
              mins. before removing them onto a wire
              rack  to cool completely.
         6.  Store cookies in an air-tight cookie jar.
    Note :
    Alternatively you can roll the dough to 1/4  inch thick, in between 2 plastic sheets and cut out with a cookie cutter.  Apply egg glaze.



    Comments

    1. I've never tried this before. Look good! Hope I got time to get the green pea powder tomorrow.

      ReplyDelete
    2. I've been seeing this a lot maybe I should try making some!

      ReplyDelete
    3. i have this every year in my house..next i'm going to shop for these..not making them though. You must be busy making cny cookies at home.

      ReplyDelete
    4. Ann
      I like this. Melt-in-the-mouth cookies. My children like it too.

      pigpigscorner
      Yes, you should try making them, very easy to make.

      Lena
      Yes, I'm pretty tied up with housework and baking cookies.

      ReplyDelete
    5. Awesome! I wanna try for CNY this year, but sorry wanna ask where can i get green pea powder?

      Thanks!

      Genevieve
      [email protected]

      ReplyDelete
    6. Haha great minds think alike :) and you did a great job on it. Thanks for the mention :)

      ReplyDelete
    7. I love those cookies..a guilty-free sweet treat.

      ReplyDelete
    8. Genevieve
      I bought this from the shop that sells all baking ingredients. Normally this is only available at this time of the year.

      Elin
      Thank you, great minds think alike but fools .........ha, ha!

      Angie
      Yes, agree with you, guilty-free!

      ReplyDelete
    9. The texture looks so soft & nice. Definitely melt in mouth kind of cookies. YUmmmm.... Love it. I'm sure there'll be more coming up after this.
      Enjoy & have a great weekend.
      Kristy

      ReplyDelete
    10. Kristy
      I'm going to 'sou koong' after tomorrow. You have a nice week ahead.

      ReplyDelete
    11. Hi, while searching for green pea cookies, came across your blog. The cookies look really lovely. Will be baking them for the coming Chinese New Year. Any difference in taste and aroma between store-bought green pea flour and pounding my own roasted green pea into flour? Thanks

      ReplyDelete
      Replies
      1. Hi, I've never tried pounding the green pea flour. Gosh, that'll be so labour intensive. I'll opt for store-bought green pea flour anytime!

        Delete
    12. Hello,

      I would love to feature your Green Pea Cookie recipe in the February email newsletter 'Pea Snaps', sent out by Best Cooking Pulses (www.bestcookingpulses.com). The email newsletter will be published for the Chineese New Year of 2013. Please do let me know if it is OK to share with our readers.

      Thanks for considering!

      Best regards,
      Margaret Hughes

      ReplyDelete

    Post a Comment

    Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

    Popular posts from this blog

    White Bihoon/Rice vermicelli ~ 白米粉

    I was introduced to White Bihoon on my recent trip to Singapore and must admit that I have never heard of this before.  Back here, we have Hokkien fried bihoon which is brownish in colour or Cantonese braised bihoon which is bihoon deep fried and coated with an eggy sauce of meat, seafood and vegetables.  I was curious and I had my first taste of this popular White Bihoon at Jewel, Changi airport.  It's white, because no light or dark soya sauce was added to the bihoon, hence it's white.  It does tastes good with a light squeeze of calamansi. So, today I'm trying to replicate this dish and here's my version of White Bihoon.  Enjoy!



    White Bihoon/Rice vermicelli  ~    白米粉
    Ingredients
    100 gm bihoon (for 2 servings)2 eggs beaten100 gm prawns100 gm chicken leg, deboned and sliced6 cups or more chicken stock1 tsp chicken granules1.1/2 tsp cornstarch + water to thickenVegetable of your choiceSalt, pepper and sugar to season the chicken and prawnsCalamansi, sliced (optional)Salt…

    Steamed egg with minced pork ~ 猪肉蒸水蛋

    This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




    Steamed egg with minced pork  ~   猪肉蒸水蛋
    Ingredients

    150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


    Lemon Muffins ~ 柠檬玛芬

    What can be most satisfying on a Monday morning when there are warm muffins being served on the breakfast table?  They are quick and easy to whip up as only light mixing is required.  These muffins are full of lemony flavour and fragrance, a big boost for your Monday blues!





    Lemon Muffins  ~   柠檬玛芬
    Ingredients
    250 gm plain flour150 gm caster sugar1 'L' egg1.1/2 Tbsp lemon zest3 tsp baking powdera pinch of salt3/4 cup milk1/3 cup oilMore lemon zest to sprinkleMethod Sift flour, baking powder, salt into a mixing bowl, mix in the sugar and lemon zest.  Whisk till well combined.In another bowl, whisk the egg, add in the milk, followed by the oil and whisk till well incorporated.Add the wet ingredients into the dry ingredients, mix till just to dampen the flour.  Do not overmix.  Batter should be lumpy.Using an icecream scoop, scoop the batter into a lined muffin pan, 2/3 full.Bake in a preheated oven @ 180 deg.C, for 20 to 25 mins. till golden brown.  Test with a skewer till it comes …