Soft, melt-in-your-mouth, with a light almond fragrance – sugee cookies are a familiar sight at many festive celebrations like Hari Raya and Lunar New Year.
The secret to a wonderfully rich, buttery sugee cookie is in the ghee. A quick lesson on ghee: Ghee is a form of butter with certain solids removed, and only pure butterfat remains. It has an intense and nutty flavor, which is essential for a good sugee cookie. You should be able to find tinned ghee at your nearest supermarket.
Now, on to the recipe. The good news is that making sugee cookies is really easy. For this recipe, we used chopped almonds, which gives the cookie a stronger, nutty flavor. Lastly, you may find that the dough gets too soft in our tropical heat. You can just pop the dough in the fridge for half an hour before scooping it out onto the oven tray. This should give your cookies better shape!
This recipe was made using the Chef Sense Kitchen Machine, together with the K-beater attachment.
Give this recipe a try – we won’t blame you if you can’t stop at one. Or five.
