I firstly knew this kinda of cookie when I was invited for iftar by Singaporean family. When she said its name, suji it made my eyes opened wider as it was actually pale gold in colour. "Does it has suji in it ? " She said no, it's just used ghee butter. I'm not very fond of ghee, but this cookies was intriguing. I didn't feel like to order cos I still have jaaaars.. and jars of cookies for Lebaran, and you know my other reason was I'd like to bake it with my bare hands ☺. Though I felt hesitate to ask for recipe.
Completely forgot about this until I lined up in post office, and I saw "Poh's Kitchen-My Cooking Adventures" and from quick look I saw suji recipe, and put it as my reason I decided to purchase it, err... actually there was something else, the book was on sale ! In this book, Poh uses ghee, she creamed it while other recipe use melting method. I'm not sure what's different in result. Will try different method next time, meanwhile I am happy with this recipe.
Suji Cookies with Pandan
230 gr ghee
150 gr caster or icing sugar
1 tsp natural vanilla paste or almond essence
300 gr plain flour, shifted
1 cup (100 gr) almond meal
Pandan paste for green colour (Rita)
Preheat the oven to 16 °. Line a baking tray with baking paper.
With mixer, cream the ghee, sugar and vanilla or almond essence until pale and fluffy. Add the flour and baking powder and mix with wooden spoon. Add the almond meal and mix until combined. (Rita add pandan paste)
Roll the dough into balls the size of large marble. Place on prepared tray about 2 cm apart. If your hands get very sticky, just wash and moisten slightly before continuing to roll. Top with piece of cherry and squash down a little. (I rolled into rice cereal (Rita))
Bake for 10-12 minute or until pale gold-these are not meant to be golden brown. Cold on a wire rack and store in an airtight container.