Suji Crystal Cookie

00:40 Niloufer Riyaz 11 Comments

Very excited to host this month's Home Baker's Challenge  and especially its my favorite Malay cuisine. Malaysia is famous for its cookies and bakes. I still remember my Grandmother making cookies for Raya (Eid)..... yummm  it was.  I chose this Suji crystals and it was a super hit in my house... especially my daughter who loved the colorful cookies. Very easy preparation but I changed the recipe a bit as the original ones were like volcanoes, and the dough was a bit stiff.... so I used regular ground almonds, and did not melt the ghee.. found this version better.



Recipe adapted from: http://www.umaskitchenexperiments.com/2011/12/suji-crystal-cookies.html

You need:
All purpose flour                  1cup
Baking powder                     1/2tsp
Baking soda                          1/2tsp
Icing sugar                            1/2 cup
Ghee                                      1/2 cup
Ground almonds                    1/4 cup
Salt                                        1/8th tsp
Vanilla extract                       1/2tsp
Edible Food colours              pink, yellow , bue
Castor sugar for coating the cookies



Preparation:

In a cup sift together all purpose flour,baking soda, baking powder and salt.
To it add ground almonds and icing sugar .
Beat the ghee well using your hand in a bowl, for about 5 minutes. The ghee should have changed its consistency.
Now add this ghee and vanilla extract to the dry mixture and form a soft dough. Allow it to rest for 15 minutes.
Divide the dough in to three equal parts  and add food coloring's of your choice, I used only pink and blue, the other I left it white.
Take about 3grams of dough from each colour and combine it to a ball which will produce marbled effect.
Prepare all the cookies and place it on a cookie sheet  with 2 inch gap in between. Pre-heat the oven  to 170*C and bake the cookies for 10 - 15 minutes. the cookies should not brown.
Cool the cookies, roll them in castor sugar and store in air tight container.

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