I tried out a vegetable cookies recipe from this book today and I'm quite satisfied with the result. The cookies are coated with white sesame and then baked with freshly sliced vegetables, and that makes the cookies light, crunchy and juicy at the same time.
I used sliced capsicums and brocollis, but other vegetables and fruits such as asparagus, lotus roots or apples should work well with the cookies too. The recipe calls for frying of the cookies, but I chose to bake it instead.
The cookies might get soggy from the vegetables if they are kept for too long, and so I suggest that these cookies are to be consumed within the same day as they are made. That shouldn't be too difficult, I think, as the recipe only yield about 7 to 8 cookies. :-P
Vegetable Cookies Recipe
20g butter, at room temperature
20g caster sugar
100g self-raising flour
1 tsp baking powder
1 tsp milk
7 or 8 slices of the vegetables of your choice
white sesame, baked in oven for 2-3 minutes until lightly browned
1) Mix flour and sugar in a mixing bowl.
2) Add in egg and butter, and then knead mixture into a dough by hand.
3) Add in milk and knead the dough until smooth.
4) Tear off a piece of dough, roll into a ball with palms and then flatten it.
(Note: when the ball is flattened, the size should be slightly larger than your sliced vegetables)
5) Press a piece of vegetable onto the dough and then coat both sides with white sesame.
6) Arrange the cookies dough with vegetables on a tray, bake in a pre-heated oven at 180 deg C for 15 to 20 minutes, or until the edges are lightly browned.