It’s Cookie Week, organized by Erin from The Speckled Palate!
She so kindly invited me to be part of this sweet sweet week and how could I resist? During the course of this week, several ladies from different blogs will be posting up cookie recipes of their own and everything would come together in a final blog post over at The Speckled Palate this Saturday (21st December 2013).
I have decided to post 3-4 recipes this week, depending on whether I am organized or not. (well, we know the answer to that one.) I was wondering whether or not to post typical Christmas/winter cookies but they are already all over the internet. I wanted to share something more local, something more Malaysian. And to be honest, cookie season hasn’t arrived yet over here. Wait till Chinese New Year rolls by next month and you’ll see tons of Malaysian cookie recipes all over the net. Being the groundbreaker that I am (ha ha!), I decided to post CNY cookies for Christmas. Clever much?
I’d say, though, this really festive looking cookie is good any time of the year. It’s green, it’s crumbly, it’s tender. It’s my favourite.
Little morsels of pea crumble. Healthy snack too with all that greens inside. But I’m pretty sure kids don’t need that “healthy” talk to be persuaded to have some. I had 3 right out of the oven. Yes, the roof of my mouth has not been the same ever since.
And I think I will!
I should add a disclaimer. Don’t be put off by the colour. It actually tastes really nutty, almost like peanut cookies!
Try this simple fun recipe this holiday season and let me know if you like it as much as we do. Come back on Wednesday (18th Dec) for another fun cookie recipe.
Also, don’t forget to hop over to The Speckled Palate for the cookie roundup!
“But rejoice, inasmuch as ye are partakers of Christ’s sufferings; that, when His glory shall be revealed, ye may be glad also with exceeding joy.” (1 Peter 4:13)
- 1⅓ cups (130 g) ground Roasted Green Peas
- 1¼ cups (150 g) Flour
- ½ cup (100 g) Powdered Sugar (increase to ¾ cups or 130g if you like it sweeter)
- ⅓ cup (100 g) Canola Oil (or any flavourless oil)
- ¼ tsp Salt
- 1 Egg Yolk
- 1½ tbsp Poppy Seeds
- Preheat oven to 170C or 350F. Line a baking sheet with parchment paper & set aside.
- Pour the ground peas, flour, sugar & salt in a bowl and mix well.
- Stir in oil until mixture resembles wet sand. Feel free to add a few more drops of oil if the mixture seems too dry.
- Press 1 teaspoon portions of crumble into a ball using your fingers & palm. Make sure to press tightly to create a compact cookie or else they will fall apart during baking.
- Arrange on baking sheet.
- Brush each cookie with egg yolk and top with pinch of poppy seeds.
- Bake for 20 mins or until top is brown and cookie is firm.
- Cool completely on a wire rack and store in airtight container.
- Goes well with a cup of black tea.
Recipe adapted from: Hearty Bakes