Sugee, Semolina Cookie

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

Method :

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.

This recipe is adapted from The Little Teochew who adapted it from here