Wednesday, November 09, 2005

Sugi Cookie

I apologize for not updating the recipe fast enough. Work and house chores were catching up on me and I finally got some time to update :)

The sugi cookie recipe is Chef Devagi's recipe which you can get it from QBB website. But anyway, here is the recipe for those who are interested.


250g ghee
1 teaspoon vanilla essence
500g plain flour
2 teaspoons bicarbonate soda (using this will give the cracking effect)
170g icing sugar
3/4 teaspoon fine salt

1. Melt ghee over low heat or use the microwave oven for about 10-15secs and leave it to cool
2. Add vanilla essence to cooled ghee
3. Sift flour, bicarbonate soda, icing sugar and salt into mixing bowl
4. Pour ghee mixture in flour mixture and knead well to form a firm dough.
5. Preheat the oven to 180°C.
6. Roll dough into melt-in-your-mouth ball sizes and place on greased tray and bake for 25 - 30 minutes till cooked but not brown. The cookies should be white and crumbly in texture.


anon said...

Hi, thanks for posting the recipe. Would it be possible to post the recipes for the chocolate chip cookie and coffee cookies too? Thank you!

Love your blog by the way!

aa said...

thank you thank you thank you thank you!

irene said...

hiya, i would like to know what can i use to replace ghee?

Zurynee said...

hi Irene, ghee is clarified butter. You can try with melted butter but the flavour may be slightly compromised.


shsuya said...

Kak Zu.. I'm a fren of ur kazen, Lis and setelah try mcm mcm recipe kuih suji I tried yours last night and it came out superb!!!!! Thank you very much for sharing the recipe. Nampaknye lepas ni tiap tiap tahun I akan buat kuih ni hehe.

Yvette Shaan-Li said...

How is it that your sugee cookie recipe doesn't have sugee in it? There's definitely an error somewhere and I'd be very grateful if you could rectify it. Tq.

Zurynee said...

Hi Yvette Shaan-li

There is no error in the recipe. This version of suji cookie doesn't use semolina flour. The main ingredient is ghee that gives that flavour.


Anonymous said...

hi zu,cik amy here,thanks for posting sujee cookies from chef devagi,it really wonderful n the best sujee i ever bake.i thought it came originally from mamafami FP,I did comment at her FP but she removed it,i dont know y.yr rite that bicarbonate really works wonder by making the sujee cracks.but,make sure not too small at least the size of 20 cent sing money.thats all and thanks.

qing said...

Hi Zu

I just finished baking 1 batch. However, the cracking effect is much more than yours.

Is it because I didn't knead too well. As initially, it is too dry and I have to add more ghee.


Zurynee said...

Thank you cik amy :-)

Hi Qing, you can try resting the dough for about 30mins before you shape and bake them. Also try not to knead for too long and this can harden the cookies.


Anonymous said...

Hi Zu,
I baked the cookies in 2 batches. 1st tray, bake directly without resting and as cik amy said, the cracks are bigger. I coated the 2nd batch with egg and left in fridge for 20mins, little/no cracks and cookies maintained the shape while baking. Can i avoid using the bicarbonate completely to avoid the crack ?
Unlike shortbread that melt in mouth directly, this is a bit hard/crunchy to bite on before it melts in the mouth, am i getting the right texture ?

Thanks millions for the post :-)

I likely to replace the ghee with butter, kind of think ghee is less healthy than butter, not sure if i am rite :-)


Zurynee said...

Hi Pam,

It is best to rest the dough before baking to let the ingredients 'interact' with each other. It should not be crunchy if it is, it means that you have overbaked it. The bicarbonate is to give the cracks and a slight crunch to the cookie. Omitting it is ok but it may not be light in taste. Replacing the ghee with butter will give you less fragrant cookie.


melissa said...

how many cookies does this recipe make? thanks

sri said...

Hi ,
I tried makin this suji cookies. Why was it tat it got burnt . Will too much ghee burnt the cookies . The bottom tray got burnt but the top Tray was not so bad.the top tray was ok but it was hard. Wat can b done to soften the suji so tat it could melt in mouth

Zurynee said...

Hi Sri, looks like you have overbaked the sugi. Sugi is a bit tricky to bake because it is pale in colour. As long as you see the bottom a little brown, you can take it out. The top will be white. You may want to try to lower the oven temp. To get melt in your mouth, you cannot overmix the dough and overbake the cookie.

aphrodite said...

Hi Zu,

Can I add chopped almonds to this?

Zurynee said...

yes you can.

Samantha Neubronner said...

Thanks for the recipe! It's a good basic sugee cookie recipe. I'd definitely be trying this recipe out while incorporating other ingredients!

Also, I placed my cookies in the fridge before baking them. maybe that might have helped them to have that melt in your mouth texture.

Hassena Purple Butterfly said...

Hi zurynee thanks for the recipe .. I love sugee cookies as well ... Can i add ground cashew nut ? Can u tell me better amount for ground cashew nut ? Pls reply ... Thanks :)

George Lai said...

Thank-you for this great recipe. I baked it and it turn out great. I love almond as such I replace 100 gm of flour with almond powder and used almond essence instead of vanilla. It is Yummy!