When I was young, I used to buy a Sugee cookie whenever I passed by a "mama" stall. These sugee cookies were delicious. I loved the crunchiness and the taste of them.
This was my first time baking these cookies and I had baked them in 3 different ways and duration to see which cookie fitted well in my taste bud.
The big round one were rolled into a ball and flatten. The cookies came out very crispy but somehow lack of the Sugee cookies from the "mama" stall.
The small ones were rolled into a ball and place onto the baking tray without flattening. 2 different colors as one was baked slightly longer than the other. This time round, these small cookies did had the similar ones from the "mama" stall. Except that my cookies were probably 1 or 2 times smaller in sizes.
Regardless of any shapes and sizes, these Sugee Cookies were absolutely delicious, and I was glad that the girls liked them as well.
Perhaps next time I will try to make them bigger like the ones that were sold in the "mama" stall. :P
Instead of using ghee, I had used salted butter to bake these cookies.
☆Sugee Cookies 苏芝奶酥饼☆
(Recipe as adapted from 巧思妙点 )
200g salted butter
120g icing sugar, sifted
200g plain flour
1/2 tsp baking soda
150g sugee flour
1. Beat the butter & sugar until light and fluffy.
2. Add in the sieved flour, baking soda and sugee flour and mix into a dough.
3. Scoop a full teaspoon of the dough and roll into a round ball. Place on the lined baking tray.
4. Bake in a preheated oven of 160℃ for about 12-15 minutes. Remove and allow the cookies to cool completely before storing.
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This post will be linked to Cook-Your-Books #17 hosted by Kitchen Flavours