|Super crunchy sugee cookies|
I marvel at the wonderful world of the internet. There is always something to be learned and keeping abreast of things has become such a cinch with online information.
When a fellow blogger commented that she used semolina to make sugee but not semolina ravioli, it was my turn to be enlightened. Now, here's yours truly who's a baking noob, so some googling ( does it even have this word ) was called for.
I am new to the world of sugee but the beneficiaries of my experiment loved it so it looks it has something good going on with this recipe.
129g unsalted butter, softened
1 Tsp vanilla extract
60g fine sugar
100g plain flour
75g semolina flour
1/4 tsp fine salt
35g finely ground peanut / almond
Preheat oven to 180C.
Grease a 10 inch baking tray.
In a medium bowl, combine semolina, salt and nut meal. Mix and set aside.
Whisk to break up butter.
Whisk in sugar and vanilla extract. Beat until butter mixture lightens, about 3 minutes.
Sift flour over butter mix and stir to combine.
Add semolina flour and whisk with a pair of chopsticks.
Chill the batter for about 10 minutes.
Using a teaspoon, drop the cookie dough onto the baking tray. Make room between cookies because they expand while baking.
Baked in a preheated oven at 180C for 13-14 minutes.
Leave the cookies in the oven with door ajar for another 2 minutes.
Let the cookies cool on the tray for 5 minutes before removing them.
Cool cookies completely before storing them in airtight containers.