An easy, much-loved cookie that usually makes its appearance during festivities such as Chinese New Year, Hari Raya Puasa or Deepavali.
The texture is supposed to be “melt-in-the-mouth” but I didn’t quite achieve that texture with this recipe, though I reduced the baking time and baking temperature.
Suji cookies (adapted from QBB)
- 250 grams ghee, melted and cooled
- 150 grams icing sugar
- 500 grams plain flour
- 2 tsp baking soda
- 2 tsp pure vanilla extract
- 3/4 tsp salt
- Preheat oven to 170 C.
- Mix vanilla extract to melted ghee. Set aside.
- In a large bowl, sift flour, salt and baking soda.
- Add sifted dry ingredients to wet ingredients and mix to form a dough.
- Using a 1/2 tbsp measuring spoon, scoop out dough, roll into a ball and place on parchment lined baking trays.
- Bake for 15 minutes.
- Let cool completely before storing in containers.
I’m guessing the high amount of flour, together with the corn starch-laced icing sugar, caused the cookie to lose the “melt-in-the-mouth” texture. It still tastes okay, with a slight crunchiness due to the corn starch. The sweetness is just right.