Step 1

Preheat oven at 320 F (160 C) for a conventional oven. If you use a convection oven, lower the temperature by 20 degrees. Line a large baking sheet with parchment paper

Step 2

Mix the green pea powder, all-purpose flour, icing sugar, salt, and baking powder (I forgot to type the "baking powder" in the video recipe) in a bowl. Whisk to mix everything. Gradually add oil and knead into a smooth dough. If it's too dry, you can add a bit of oil, teaspoon by teaspoon until you get a smooth, non-sticky, moist dough

Step 3

Pinch of about 10-12 gram of the dough and roll it into a ball. Use a straw or anything that is round to make a circle imprint on top of the cookies. I used my round piping nozzle

Step 4

Place on a baking sheet, just about 1/4-inch apart. These cookies will not spread much at all. Brush with some thin egg yolk wash. Don't brush too thick as we want to still show the green color from the green pea flour. Place the baking sheet at the middle rack and bake for 20 minutes or until the bottom is just lightly golden brown. Remove from the oven. Let them cool down on the tray for 5 minutes and then transfer to a cooling rack to let them cool down completely before storing

Step 5

Store in air-tight container and they can last for weeks at room temperature