Hazelnut Green Pea Cookies 榛果青豆小饼干

Ingredients:
(A)   Icing Sugar 糖粉 - 40g
       Low Protein Flour 低筋面粉 - 130g
       Baking Soda 小苏打 - 1/2 tsp
       Green Pea Ground 青豆粉 - 80g
       Hazelnut Ground 榛果粉 - 45g

(B)  Rice Bran Oil 米糠油 - 95g

Method 做法:
1.  Sift icing sugar, low protein flour and baking soda.
     把糖粉，面粉和小苏打一起过筛.
2.  Add in green pea and hazelnut ground, mix well
     加入青豆粉和榛果粉拌匀。
3.  Gradually add in oil, mix well.
     分次加入油拌匀
4.  Cover with clear wrap and set aside for 30 minutes.
     用保鲜纸包着让面团休息至少30分钟。
5.  Kneed to a ball, arrange on baking tray.
     搓成球状排在烤盘上。
6.  Bake at 140C for 10 minutes, reduce temperature to 120C, bake for 10 minutes.  Off 
     the oven, leave the cookies in the oven for 10-15 minutes.
     以140度烤约10分钟，把温度降至120度继续烤10分钟。关上烤箱让饼干继续留在烤箱
     约10-15分钟