Wednesday, January 9, 2013

Suji (Sugee) Cookies

The unique flavour of ghee (clarified butter containing no milk solids) is the star of this rich and aromatic Asian cookie. This fuss-free and easy-to-make cookie will soon be a familiar favourite at your Chinese New Year gatherings.

makes about 30 cookies

  • 100g ghee
  • 140g caster sugar
  • 1 beaten egg
  • 150g flour (plain flour or Hong Kong flour)
  • Optional: beaten egg for glazing
  •  Cream ghee and caster sugar in an electric mixer till sugar dissolves and the mixture is pale yellow in colour.
  • Add egg to ghee mixture and mix.
  • Sift flour over the mixture and fold in using a spatula. Knead lightly to form a dough.
  •  Preheat the oven at 180 degrees Celsius for (350 degrees F)10 minutes. Line a baking tray with greaseproof paper.
  • Pinch a small amount (about 1/2 level tablespoon) of dough and roll into a ball. Place the cookies about 2cm apart on the tray as they will spread during baking. Optional: Brush egg glaze on the tops of cookies to give them a shiny attractive appearance.
  • Bake for 15 minutes. Allow cookies to cool completely before storing in an airtight container.
  • It is best to bake these cookies as soon as the dough is formed. The fat from the ghee will start to separate from the dough if set aside for too long. If this happens, knead to incorporate the ghee back into the dough.
  • In this recipe, the purpose of lining the baking tray with greaseproof paper is not to prevent the cookies from sticking to the tray (since the high fat content makes these cookies easy to remove). Instead, it is to slow down the spreading of the cookies during baking.
  • A baking time of 15 minutes at 180 degrees Celsius (350 F) produces a slightly crunchy cookie. Decrease the baking time to about 10 minutes if a softer and crumblier texture is desired.


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