sujih

were you.

I have no idea if the following recipes are good, but here they are, anyway, as I couldn't find any other. Also, I have no idea if these are indeed what you are seeking.

-- The first one is an English translation of the Kuih Suji recipe found on the Malaysian version of the site at

Note: It seems QBB is a brand of ghee. Also, it seems that "suji" (various transliterations) is semolina, so it would stand to reason to use semolina flour instead of plain one.

-- The second one is from

-- The third one is from

The fourth and the fifth ones are respectively from and

The sixth one is from

Victor

Suji Cookies

Ingredients

250g QBB 1 teaspoon vanilla essence 500g plain flour 2 teaspoons bicarbonate soda 170g icing sugar 3/4 teaspoon fine salt

Instructions

1. Melt QBB over low heat and cool. 2. Add vanilla essence to cooled ghee. 3. Sift flour, bicarbonate soda, icing sugar and salt into mixing bowl. 4. Pour ghee mixture in flour mixture and knead well to form a firm dough. 5. Preheat the oven to 180¡C. 6. Roll dough into melt-in-your-mouth ball sizes and place on greased tray. 7. Bake for 25 - 30 minutes till cooked but not brown. The cookies should be white and crumbly in texture.

Sugee/Semolina Cookies

Servings: 20 Cookies

Description: This a very OLD Singaporean/Eurasian (caucasian mixed with asian blood) cookie recipe. I have tweeked it a little to suit my family's taste. Hope you guys enjoy it.

Ingredients: 125 g butter 75 g soft brown sugar 1 teaspoon vanilla essence 100 g plain flour 75 g semolina 25 g ground almonds almond, strips 1 egg white, beaten

Directions: 1. GREASE baking trays lightly with butter and preheat oven to 180¡C. 2. Cream butter, sugar and essence until light. 3. Sift in flour. 4. Add in semolina and ground almonds to combine well into a dough. 5. Pinch off pieces and roll into small balls and place on prepared trays. 6. Press with a fork. 7. Brush lightly with egg white and press two almond strips in the centre of each pressed out dough. 8. Bake in a preheated oven for 13 to 14 minutes or until cookies turn golden. 9. Leave on the tray for 1 to 2 minutes. 10. Remove onto a wire rock to cool.

Sugee Biscuits (makes about 60 tiny biscuits)

3/8 cup semolina (rava)+ 3/8 cup caster sugar 1/2 cup flour 1/4 cup icing sugar the slightest pich of salt 3 tbsp of ghee, softened

Stir together the semolina and caster sugar in a large bowl. Sift the flour, icing sugar and salt into the bowl and stir everything until combined Spoon in the ghee and stir lightly with a metal spoon until everything forms a soft dough. Scoop out half teaspoonfuls of dough, roll into small balls and place on ungreased cookie trays. Press ever so slightly with your fingers to flatten the balls of dough. Bake at 170 degree C for about 15 minutes, until the biscuits look a little dried and have the tiniest cracks on the surface. Anyone's who's eaten sugee biscuits will know how yucky they can taste if they are overbrowned so make sure they are still beige when you take them out of the oven.

I suggest you really use a half-teaspoon measure for this dough to ensure uniformity in your biscuits. Because they are small, you have to take them all out of the oven at the same time. If they are unevenly sized, the larger biscuits will take a longer time to bake and the smaller ones will overbrown by that time. It's a little bit of a hbuttle, precisely measuring out the dough, but worth it.

Sugee Cookies

125g butter 75g soft brown sugar 1/2 tsp vanilla essence 100g plain flour 75g sugee 25g ground almonds Almond strips 1 egg white, beaten

Method: GREASE baking trays lightly with butter and preheat oven to 180 ¡C.

Cream butter, sugar and essence until light. Sift in flour. Add in sugee and ground almonds to combine well into a dough, pinch off pieces and roll into small balls and place on prepared trays. Press with a fork. Brush lightly with egg white and press two almond strips in the centre of each pressed out dough.

Bake in a preheated oven for 13 to 14 minutes or until cookies turn golden. Leave on the tray for 1 to 2 minutes. Remove onto a wire rock to cool.

Sugee Cookies

Ingredients: 150g butter 100g castor sugar 1/2 tsp vanilla essence 1/4 tsp almond essence 150g plain flour, sifted 110g sugee Almonds, halved

Method: Preheat oven to 180¡C. Line cookie trays with non-stick baking paper.

Beat butter, sugar and essences until light and fluffy.

Stir in sifted flour and sugee. Mix well to blend. Roll mixture into small balls, the size of small marbles. Flatten slightly and press a half almond into the centre. Place on prepared cookie sheets and bake in preheated oven for 18 to 20 minutes or until golden.

Remove and place on wire racks to cool.

SUGEE BISCUITS

Mama Sayang

Ingredient 250 gm GheeÊ (QBB brand - green can) 200 gm castor sugar 550 gm plain flour 50 gm semolina flour (sangar dahulu) 30 gm grind cashew nut 1 teaspoon bicarbonate of soda 1 teaspoon salt

Method Mixed all the ingredients and make a shape of ball.Ê Bake for 30 minutes at 180 Deg.