Sunday, January 16, 2011

Suji Cookies

This is the start of my CNY baking. Unlike previous years where I would start with my favourite pineapple tarts, I'm now baking other stuffs first. Though I have prepared my homemade pineapple paste, I want to bake them last so that the pineapple tarts are eaten as fresh as possible.




I always planned and tagged many recipes but end up doing one or none...kekeke. Quite determined that it would not happen (again) this year, today (or at least half a day) is fully reserved for my baking. Fortunately, T is ever so welling to take care of Zakris and brought him out for their CNY haircut, library, lunch, in-law's place, etc. and whilst I'm writing this post, they are both sleeping soundly. The evening is reserved for both hubby & sonny - dinner and shopping ;-))


Here's the first of my CNY baking..... Suji Cookies! And what do you do when someone doesn't want to share his/ her recipe, don't fret, there's always the internet and so many generous sharing by other bloggers!


The black specks are from the vanilla bean paste!

Suji Cookies
Recipe adapted from QBB website - Chef Devaji
Ingredients/Method:-
250g QBB
1 teaspoon vanilla essence
500g plain flour
2 teaspoons bicarbonate soda
170g icing sugar
3/4 teaspoon fine salt
  1. Melt QBB over low heat and cool.
  2. Add vanilla essence to cooled ghee.
  3. Sift flour, bicarbonate soda, icing sugar and salt into mixing bowl.
  4. Pour ghee mixture in flour mixture and knead well to form a firm dough.
  5. Preheat the oven to 180 deg C.
  6. Roll dough into melt-in-your-mouth ball sizes and place on greased tray.
  7. Bake for 25 - 30 minutes till cooked but not brown. The cookies should be white and crumbly in texture.
Note:
  1. I replaced vanilla essence with same amount of my favourite pure vanilla bean paste.
  2. After baking the first batch, I adjusted the oven temperature to 175 deg C, and baking time reduced to 20 min.
  3. Roll the dough very small (about size of 10 cents coin) so that you can pop them in your mouth; they expand a fair bit after baked.

Update 27.1.2011: I baked another 2 batches last weekend and reduced the sugar by 25%, and baked them at 18 mins for smaller dough size (about 10 cents coin). I think the salt can be reduced slightly too. Overall comment for this cookie is very good.

The verdict - I love these cookies, they really melt-in-your-mouth <3<3<3>

I'm submitting this entry to Aspiring Bakers #3: My Favourite CNY Cookies, hosted by j3ss kitch3n.

5 comments:

  1. thanks quiz! your sugi cookies are snow white very lovely!

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  2. I guess it's that time of the year already. I like the little black specks in your sugi cookies, they give character to ur cookies.

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  3. Hi j3ss,
    Tks for your lovely message, but actually they are not as white as seen, I think it's because of the lighting ;p

    Hi Hooney,
    Yes, it THAT time of the year - Chinese New Year, which falls on 3 Feb (Thurs)! I've got to thank u for lugging the superb pure vanilla bean paste to me (*.<)

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  4. What's a QBB?

    Thanks x

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  5. hi anonymous,
    QBB is a actually ghee - clarified butter. You can visit this website www.qbbghee.com to check it out. If you are residing in S'pore, it's available in most of the supermarkets, the packaging is in green tin container.

    ReplyDelete