I do miss celebrating CNY back home. There just isn't much of an atmosphere here in Sydney, unless I make a trip to Chinatown where they usually hold a CNY festival including parades, markets and dragon boat races. We've never been to one, so we might just check that one out this year.
I decided to sprinkle some aonori (which is the dried green seaweed flakes that is usually sprinkled on Japanese okonomiyaki and yakisoba) on the green pea cookies, just to give them a little savoury and umami taste. I remember how I used to love these Meiji Animal Crackers that were covered with green specks of seaweed, and thought that the aonori would go well with green pea cookies too. These cookies are not too sweet, not too hard, with just the right amount of saltiness to bring out the flavour of the green peas.
Green Pea Cookies with Aonori
Adapted from HomeKreation
1 cup green pea flour (finely ground deep-fried green peas)
1 cup plain flour
1/2 cup icing sugar
1/2 tsp baking powder
1/2 tsp fine salt
6 - 8 tbsp peanut oil
1 egg yolk (for eggwash)
Aonori (green seaweed flakes) for sprinkling
Preheat oven to 180C. Line a baking tray with parchment paper.
Combine the dry ingredients in a bowl and mix well with a hand whisk. Gradually mix in the oil and knead with your hands until the dough feels just moist and comes together without falling apart into crumbs. Add more oil if necessary, but not too much as the dough will be too soft to work with later. Pinch off the dough with your fingers and mould them with your hands to form little balls about 3/4 inch diameter. Place on the baking tray and lightly press down on it with your finger to create a flat top. Alternatively, you could use a chopstick and make a depression in the centre. Repeat with the rest of the dough, and then brush the tops with eggwash. Bake in the oven for 13-15 minutes. Remove and let them cool on the tray. If desired, sprinkle with aonori while cookies are still hot. Store the cookies in airtight containers.