I baked sugee cookies which is first on my list. It has always been the first cookie to be baked. Sugee cookies keep well and last a long time. Though I am into eating healthy, that does not mean my relatives and friends have got to be in the same boat.
The Recipe:
200g ghee (used QBB)
150g caster sugar
1 teaspoon vanilla essence
1/2 teaspoon bicarbonate soda
1/2 teaspoon salt
1 egg yolk
330g plain flour
egg glaze, optional
1. Cream ghee, sugar, vanilla essence and egg yolk till well mixed.
2. Sift flour, baking soda and salt. Add flour to ghee mixture to form a dough.
3. Roll dough into small balls place on ungreased baking tray. Glaze with egg.
4. Bake in preheated oven 165 deg C for 10 to 12 minutes, depending on the preferred colour of cookies. Cool and store in airtight container.
They all look so round and equally shaped.
ReplyDeleteMust have taken a lot of time to make them this way
Excellent! Love these buttery melt-in-mouth cookies.
ReplyDeleteHaha... I baked some today too. Your sugees cracked so nicely! Do u chilled the ghee or cream it straight from the tin at room temp? You don't have to rest the dough? Thanks for sharing and I already bookmarked to try.
ReplyDeleteThat's pretty! I love sugee cookies but never made them myself. Would like to make this when I'm free. Thanks for sharing :)
ReplyDeleteHi Judy,
ReplyDeleteI completely agree with you! Since I've started baking, I preferred to bake my own CNY cookies, or at least try baking them. I found store bought cookies are really too sweet! I've not much impression of sugee cookies, but yours looked really nice with the cracking patterns! Yum!
Hi Wendy,
ReplyDeleteI used a 1/2 round measuring tablespoon to to level off the dough and roll.
Hi Angie,
Buttery and rich.... spells calories! :P
Hi Wen,
I used the ghee straight from the can. No chilling and resting required.
Hi Ann,
It's quite addictive if you mind the richness.
Hi Jane,
If you intend to bake them, use better quality ghee. QBB is good and does not leave a film of oil on the tongue like some inferior quality do.
hey Judy,
ReplyDeleteare these cookies crunchy or melt-in-the mouth kind? my attempt on sugee cookies previously turned out to crunchy. not sure if its me or the recipe. I like sugee cookies with the melt-in-the mouth texture.
look forward to your other CNY bakes =]
lovely cookies! i like the cracks that formed randomly, making them look even more tempting and delicious!
ReplyDeleteHi ZY,
ReplyDeleteThe first bite is the crunch, then comes the melt-in-mouth. Give it a try.
Hi Jean,
Thanks for dropping by. You've an interesting blog!
Busygran, your cookies looks so round and nice.
ReplyDeleteI have eaten these...very delicious...but have never made them before. Love those cracks on your cookies.
ReplyDeleteWow, these cookies looked perfect! The way you described for ZY made me want to bake some myself! Btw, I used QBB ghee too for these kind of cookies, yum!
ReplyDeleteNice and the crack look perfect!
ReplyDeleteThese cookies just reminded me of Chinese New Year is around the corner! I haven't baked anything yet. I like how all your cookies are identical. You are so neat!!!
ReplyDeleteVery professional made, so uniform even without weighting. I never try baking with ghee before, how it taste like?
ReplyDeleteNice cookies - look like they will melt in the mouth.
ReplyDeleteHi Jess,
ReplyDeleteThanks. I used a measuring spoon to get the evenness.
Hi Mary,
It's easy to make them. No mixer needed.
Hi Honey Bee Sweets,
They are nice to eat but very rich.
Hi Sonia,
Thanks.
Hi Ellie,
Thanks. Use a measuring spoon for even size.
Hi Doris,
Ghee is nice for certain cookies. Very flavourful and buttery.
Hi Christine,
They are yummy!