Almond Sugee Cookie
(yields approx 160 circle, love, star and flower shaped cookies (0.5 - 0.7cm thickness * 2 - 4 cm diameter)
400g Ghee (clarified butter)
700g all-purpose/plain flour
pinch of salt (1/2 tsp salt)
1 tsp baking powder
280g icing sugar
1 tsp vanilla essence
100g blanched almond (super fine powder)
Methods
1. In a bowl, sift all-purpose/plain flour
2. Add in salt and baking powder and stir to mix well and left aside till step 5
3. In another mixing bowl, cream Ghee with icing sugar till pale yellow (should look lighter than original butter yellow) and smooth texture (no lumpy sugar
4. Add in vanilla essence and mix well
5. Add in sifted flour portion by portion, till well mixed
6. Add in blanched almond and mixed thoroughly and formed a dough
7. On a plastic/cling wrap, shaped the dough to a long cylinder shape and wrap it.
8. Refrigerate the dough for 30 mins
9. After 30 mins, preheat oven @ 180 Celsius
10. Remove dough from fridge and cut the dough evenly and shape to the desired shape.
11. On a baking tray, place the shaped dough around 0.5~1 cm apart
12. Bake @ 180 Celsius for 15~20 minutes till shaped dough is completely cooked and is slightly brown.
Note:
-> At Step 5, the dough can be left as a whole ball shape and cover with a plastic wrap or cloth and refrigerate.
-> At Step 8, can opt to roll out the dough and use a cookie/shape cutter to cut the required shape. But the thickness is advised to be at least 0.5cm thickness but not more than 1 cm thickness. If it's too thin, the baked piece will be less melty, while a thicker version will required a longer baking time.
-> If to roll out the dough, can use the plastic/cling wrap to cover the dough and roll with the roller. This will prevent the dough from sticking to the roller and also remove the need for flouring the roller/dough.
-> Icing sugar can be reduce slightly by 30g to the recipe above for a less sweet version.
-> If you prefer better melting texture and/of almond fragrance, have an additional 50g blanched almond to the recipe above.
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