Everyone Will Love These Easy Sugee Cookies

CategoryCooking MethodTagsDifficultyBeginner
Yields1 Serving
Yields1 Serving

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.

Ingredients

 125 g softened butter
 70 g ghee
 100 g icing sugar
 ½ tsp baking powder
 ½ tsp vanilla essence
 250 g extra-fine quality flour (also known as top flour)
 50 g almonds, chopped finely and lightly toasted

Instructions

1

Preheat your oven to 170°C

2

Combine butter, ghee and icing sugar into a mixing bowl and mix until fluffy using K-beater at Speed 2. Here’s where the unique design of K-beater helps to ensure that it reaches all edges of the bowl to achieve a superior mix.

3

Continue beating and slowly add in vanilla essence.

4

Sift top flour and baking powder into the mixture.

5

Add in chopped almonds and gently mix it into the dough until fully incorporated, but do not overbeat it.

6

Prepare a tray with greaseproof paper.

7

Using a cookie dough scooper or ice cream scooper, portion out the dough into 10g-sized balls.

8

Bake the cookies for 15-20 minutes, or until golden brown. Let them cool completely before serving or storing.

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This recipe uses Kitchen Machines