Name: Malaysian Suji Cookies recipe by Jyothi Rajesh at BetterButter
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: All purpose flour – 1 cup; Baking powderb – 1/2 tsp; Baking Soda – 1/2 tsp; Icing Sugar – 1/2 cup; Ground Almond(with skin removed)- 1/2 cup; Salt – a generous pinch; Ghee/ Clarified Butter – 1/2 cup ( melted and cooled to room; Vanilla extract – 1/2 tsp; Edible Food colors – pink blue and yellow; Castor Sugar for coating the cookies

ABOUT Malaysian Suji Cookies RECIPE

Suji cookies! If you read the name and conclude that these are simply colourful semolina/rawa cookies then you are wrong, like the way I was wrong at first! :D These cookies are not made of semolina/rawa, they are very popular Malaysian cookies. and the specialty of these cookies from other cookies is that it uses ghee/clarifies butter!

Ingredients Serving: 4

All purpose flour – 1 cup
Baking powderb – 1/2 tsp
Baking Soda – 1/2 tsp
Icing Sugar – 1/2 cup
Ground Almond(with skin removed)- 1/2 cup
Salt – a generous pinch
Ghee/ Clarified Butter – 1/2 cup ( melted and cooled to room
Vanilla extract – 1/2 tsp
Edible Food colors – pink blue and yellow
Castor Sugar for coating the cookies

Instructions

Add the flour, baking powder , baking soda in a sieve and sift them all together. 2. Next, In a bowl add icing sugar, ground almond, ghee, salt, vanilla essence and mix it all together.
Form a dough. It will be soft. Leave it aside for 20 minutes. Preheat oven to 110°C, line the baking tray with parchment paper.
After 20 mins it’s time to add food colours. Divide the dough into three equal parts. I used blue yellow and pink food colours to 3 parts of the dough each. After adding colours, knead the dough to make the colours blend well.
Pinch out a small ball of each coloured dough, place them together and roll into a cookie shape. You should see the marbled effect on the cookies now.
Repeat with rest of the dough. Arrange them in the tray 2 inches apart. Bake it for 35-40 minutes or until cooked.
Once done, cool the cookies completely, then coat them with castor sugar. 10. Store them in air tight container for about a week.

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