This recipe has been with me for as long as I have been cooking! Try guessing my age! J. Practically, every Indian family will have their own version of Sugee cookies or “Sugee Biscuit” (as it is called in some homes). It is one of the easiest cookies to make – not many baking rules to follow and is loved by young and old. I love the way these cookies melt in your mouth and I just cannot stop at one!
Deepavali is synonymous with Sugee cookies for many Hindu families in Singapore and Malaysia. I have the basic recipe here. You can modify it in many ways:
- Substitute vanilla essence for ½ teaspoon cardamom powder
- Substitute semolina for ground almond
- Press whole almonds on the shaped cookie dough before baking
- Brush cookie dough with beaten egg and sprinkle with almond flakes
- Add apple green or rose pink colour to dough
- Add 20 g sifted cocoa or instant coffee powder.
250g Q.B.B. Pure Ghee, melted and cooled
1 teaspoon vanilla essence or rose essence
500 g plain OR Top flour
2 teaspoons bicarbonate soda
170 g icing sugar
¾ teaspoon fine salt
80 g fine semolina
3-5 tablespoons water or milk
- Combine cooled melted Q.B.B. Pure Ghee and vanilla essence in a bowl.
- Sift flour, bicarbonate soda, icing sugar and salt into the mixing bowl. Add in the semolina.
- Pour Q.B.B. Pure Ghee mixture in flour mixture and knead well to form a firm dough. If you fine it too dry, add milk or water, a little at a time. Take note that semolina tends to absorb moisture very fast.
- Preheat the oven to 180°C.
- Roll dough into “melt-in-your-mouth” sized balls and place on greased tray.
- Bake for 25 – 30 minutes till cooked but not brown.
- The cookies should be white and crumbly in texture.