suji cookies

suji cookies

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
  1. Preheat oven to 170 C.
  2. Mix vanilla extract to melted ghee. Set aside.
  3. In a large bowl, sift flour, salt and baking soda.
  4. Add sifted dry ingredients to wet ingredients and mix to form a dough.
  5. Using a 1/2 tbsp measuring spoon, scoop out dough, roll into a ball and place on parchment lined baking trays.
  6. Bake for 15 minutes.
  7. 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.

suji cookies2


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