Wednesday, January 15, 2014

Cookies Sugee

I haves search the web the whole morning for a step by step sugee cookies. I finally got this from 

I love these cookies and want to try them out. All write up and photo copy n paste for fast reference. I will post mine if I am successful in making them.

Sugee Cookies
makes approximately 50

135g ghee
1/2 tsp vanilla extract
250g plain flour (all purpose)
1 tsp baking soda (bicarbonate of soda)
85g powdered sugar (icing sugar)
1/3 tsp fine salt
food colouring (optional)

1. Scoop the ghee into a bowl

2. Melt the ghee on your stovetop or microwave. If using a microwave, check the ghee every 30 seconds to prevent splattering.

3. Leave the ghee to cool for a while then add the vanilla essence to the ghee.

4. Sift the flour, sugar, baking soda and salt into a bowl.

5. Make a well in the middle of the flour mixture, then pour the ghee in.

*You can use the remaining melted ghee in the bowl to grease your baking tray
6. Mix and knead to form a soft dough. The dough will be slightly crumbly.

7. Split the dough between two bowls so that you can work with a small amount of dough each time.

8. Place the bowls in the fridge to chill the dough for 20 to 30 minutes. This will make it easier to shape the balls of cookies.

9. Preheat your oven to 170°C. Line and lightly grease a baking sheet.

10. Now take one bowl of dough out of the fridge and shape into small balls. Each ball should be no bigger than 2cm in diameter. Use the other bowl of dough when you have finished working with the first bowl.

*I have found that the best way to shape the balls is to pinch a small portion off the crumbly dough, place the portion on the palm of my left hand, then use my right hand to pinch the dough into one piece, and lastly, roll it between both palms to make a ball. Sounds tedious but it really isn't!

11. You can use the back of a toothpick to put little dots of food colouring on the middle of each cookie. Just dip the end of the toothpick in the food colouring and gently dot the colour onto the cookie. This is purely aesthetic, so it is completely optional.

12. Place the little balls, spaced apart, on your baking sheet. Bake for approximately 15 to 20 minutes. This depends on your oven.But the cookies are meant to look milky and pale, not brown.

13. Remove from the oven, leave to cool then store in airtight containers for up to 3 weeks.

      Easy-peasy, lemon-squeezy! Now enjoy your addictive, melt-in-mouth cookies!

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