Sugee Cookies

Also known as Biskut Sugee, is another traditional cookie which is served during Eid.  The unique flavour of ghee (clarified butter) lends a distinct taste.  It is simple and quick to bake.  This cookie reminds me of my childhood days where we lived in kampongs.  Every afternoon, the indian karipap man will visit our neighbourhood and I never failed to buy either a karipap or a sugee.

Ingredients (yields 140 pieces):
1 (400 g) tin ghee (QBB, if possible)
290 g icing sugar
1 tsp vanilla essence
a pinch of salt
1/2 tsp bicarbonate soda
730 g plain flour

Method:
In a mixing bowl, whisk ghee and icing sugar together until it changes colour.  Add in vanilla essence, bicarbonate soda and salt.  Mix well before adding flour a little at a time. Knead to form a non-sticky soft dough.

Line baking trays with pergament paper or grease.  By using a teaspoon, scoop dough and roll it between both palms to form a small ball.  Arrange on baking tray. Repeat until all dough is used up.

Bake in a preheated fan oven (180° C) for about 15 to 20 minutes.  Leave to cool down completely before storing in tin, line with pergament paper after each layer.  I used tiny baking cups for easy storing and handling.

Happy Baking!