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Green Is Good


Baking hasn’t really been my thing for years (I’m not sure if I’ve lost interest or if my kitchens have shrunk impractically) but I couldn’t really say no to the Serious Eats Cookie Swap.

All I knew is that I wanted something unnaturally green. And pandan paste to the rescue. I imagined that these semi-invented cookies that I dubbed Spicy Pandan Cashew White Chocolate would be spicy and limey from the Trader Joe’s flavored cashews and feared they’d be cloyingly pandan’d from the artificial paste, but all of these seasonings somehow disappeared during the baking process.

I tried combatting this by sprinkling after the fact with a sugar-cayenne blend and putting defrosted pandan leaves in the bag I transported the cookies in to perfume them. They weren’t perfect, but they grew on me. Most importantly, they were very green.

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