Suji cookies! If you read the name and got to a conclusion that these cookies are simple colorful semolina/rawa cookies, then you are wrong like the way I was wrong at first! 😀 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! They are so soft just like Melting Moments. These damn attractive cookies gives an exotic taste with an aroma of ghee.
For this month’s Home Baker’s Challenge, lovely Niloufer Riyaz of kitchensamraj.blogpost gave us Malaysian Bakes. It was hard to choose 1 from the collection of delicious looking Malaysian recipes. These Suji Crystal Cookies caught my attention, so I without a second thought wanted to bake these colorful delicious melting moments like cookies!
P.S – Please forgive me for the spelling mistake on the word Malaysian! I lost the original file and so I am unable to edit and correct the spelling. I feel so ashamed I made such a silly spelling mistake. Please ignore it! 🙁
Here’s the recipe for Suji Crystal Cookies.
Recipe Source Uma’sKitchenExperiments
All purpose flour – 1 cup
Baking powderb – ½ tsp
Baking Soda – ½ tsp
Icing Sugar – ½ cup
Ground Almond(with skin removed)- ½ cup
Salt – a generous pinch
Ghee/ Clarified Butter – ½ cup ( melted and cooled to room temperature)
Vanilla extract – ½ tsp
Edible Food colors – pink, blue and yellow
Castor Sugar for coating cookies
Method of preparation:-
1. Add the flour, baking powder , baking soda in a sieve and sift them all to gather.
2. Next to the bowl add icing sugar, ground almond, ghee, salt, vanilla essence and mix all to gather.
3. Mix it to form a dough. It will be soft. Leave it aside for 20 minutes.
4. Preheat oven to 110 Centi, Line the baking tray with parchment paper.
5. After 20 mins it’s time to add food colors. Divide the dough into three equal parts. I used blue yellow and pink food colors to 3 parts of the dough eash. After adding colors knead the dough to make the colors blend well.
6. Pinch out a small ball of each colored dough, place them to gather and roll into a cookie shape. Do you see the marbled effect on the cookies now? Super cool isn’t it? 😀
7. Repeat with rest of the dough.
8. Arrange them in the tray with 2 inches apart. Bake it for 35-40 minutes or until cooked.
9. Once done, cool the cookies completely, then coat them with castor sugar.
10. Store them in air tight container for about a week.
1) Cookies enlarge when they are baked. so make sure to make <10g for each cookie to make perfect shaped cookie balls.
2) Original recipe says bake at 150 deg C, but I found that the temperature is little high and the cookies tend to crack. I reduced the temperature to 110 deg C and baked for 35-40 mins until cookies are cooked, this way my cookies didn’t crack.
3) Reducing ghee will make cookie a little hard and crisp and you will loose the melting moment consistency of the cookies, so do not reduce the amount of ghee.
4) My pictures shows the roasted almond powder which I baked at 150 deg C which cracked, that was my first try with which I was not happy, so I re did the recipe and used normal almond powder(without roasting and with skins removed, which resulted in white almond powder) and baked at 110 deg C, that’s when I got beautifully cooked cookies with no cracks. Since I could’nt capture images during my second try, I have posted what pictures I had, please don’t get doubts about that brown colored almond powder! I have cleared that doubt now, I hope 🙂