Wednesday, January 28, 2009

sugi cookies

there's still such a long list of cny goodies i wanna try and it seems like i never have enough time for it. I planned to try out peanut cookies (2 recipes, both from Elyn) and sugi cookies which i have from Oi Lin's book all on the second day of cny. (since my mum said not going out for visitation)

Little did i know, so many people were visiting us instead! My helper was in a frenzy cooking from morning and washing up all the way till late afternoon. Relatives, friends etc came for lunch one after another and i hardly had time and space in the kitchen. I measured the dry ingredients and decided i should probably continue after everyone left. So, with all the dry ingredients from the 3 different recipes measured, i finally managed to start around 7 plus in the evening.

Sad to say, i only managed to attempt the sugi cookies. I chose that as the peanut cookies recipe was pretty similar to the almond cookies just a different kind of nut.

There are many variations of sugi cookies. Some call it sugi, some, sugee or some suji etc etc. For me, i THINK it's called as such probably because of the use of ghee in the recipe. Hence, for ME, i feel that recipes that don't use ghee, shouldn't be called sugee/suji/sugi cookies at all. Well, just a personal opinion.

This cookie is unbelievably simple to bake, with the simplest ingredient, the use of ghee is the main 'culprit' for this wonderful smelling yet highly sinful cookie.

Oi Lin's blog has a similar recipe posted, with the addition of ground almonds. I guess you could call that almond sugi cookies?
I really really love how fragrant and yummy this cookie is, but the thought of ghee in it prevents me from eating it excessively. If you're still in the cny baking mood, or would still like to try some cny goodies baking, or trying some recipes in preparation for next year, i would strongly strongly recommend you try these out first.
really simple and yummy!
Here goes!

Sugi cookies makes about 43-44 cookies

100g ghee
120g caster sugar
1 egg yolk
1/2 tsp vanilla essence
150g plain flour (all-purpose flour)
1/4 tsp baking soda
1/4 tsp salt

Egg glaze: egg yolk + few drops of water

1.Mix first 4 ingredients.
2.Sift flour, baking soda and salt. Mix and add to above.
3.Mix to form a dough.
4.Scoop dough with a 1/2 tablespoon, shape it with your hands (see video) and arrange on lined tray.
5.Brush with yolk glaze.
6.Bake in preheated 180 degrees Celsius / 350 degrees Fahrenheit oven for 14 minutes till yolk glaze on cookies look golden yellow and bottoms of cookies are golden brown.
7.Do not overbake!! Do not underbake either or cookies will not be crisp.
8.Allow cookies to cool completely on a rack and store in container.

adapted from Oi Lin's Delicious Asian Sweet Treats

recipe notes:
-the recipe posted in Oi Lin's blog is slightly different with the addition of ground almonds.
-She also uses a different measurement for each cookie. Her recipe with ground almonds uses 1 teaspoon while this plain sugi cookies recipe uses 1/2 tablespoon.
-Do place rolled cookies at least 2 cm apart as they spread during baking. Hence, the final shape seen here.
-The bake temperature and timing yields a crispy, crunchy cookie.
Related Posts with Thumbnails