After much trial and error, I finally derive the Best Sugee Cookie recipe. Not only is it more fragrant than the traditional recipe, it doesn't crumble in your hand. Sorry, diehard traditional sugee cookie fan, my cookie is crispier and buttery than the usual. Adding egg yoke into the recipe not only enhances its flavor but hold the dough together better, so it crumbles in your mouth instead of your hand. To cut the story short, you must try it. It is fool-proof and really simple.
Ingredients
450g Ghee
300g Castor Sugar (or substitute with 360g Icing Sugar)
1-1/4 tsp Sea Salt (do NOT omit this ... without salt, your cookies will taste flat)
3 ~ 4 Egg Yolk, lightly beaten
470g Top Flour / Superfine Flour
150g Ground Almond
1/2 tsp Vanilla Extract
1/2 tsp Almond Extract (optional)
1 tsp Baking Soda
200g Dried Fruits
Method
- Sift flour and baking soda. Add in ground almond, Mix well
- Cream Ghee and sugar till light and fluffy
- Gradually add egg yolk and vanilla extract, almond extract. Mix well but don't overbeat.
- Fold in the dry ingredients from (2), mix well
- Mix in the dried fruits of your choice.
- Bake in a preheated oven at 170 Celsius for 20 minutes or till the side of the cookies are golden brown
Suggestion
Cranberry Almond Sugee Cookie
Add 200g dried cranberries.
Raisin Almond Sugee Cookie
Add 200g raisins. Soak Raisins in 4 tbsp of rum for at least 1 hour before use. Otherwise the raisin will be dry and bitter after baking.
Mixed Fruit
Add 200g of mixed fruits.Hershey's Kisses Cherry Sugee Cookie
Add 200g chopped cherry glazed cherries and 100pcs of Kisses. Top each Cookie with a Kisses immediately after finished baking.
Tips: Unwrap the Kisses and freeze them solid. Place them onto the cookies immediately when they are out of the oven. If the cookies are cooled, the chocolate will not stick onto them.
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