SEMOLINA COOKIES / BISKUT SEMOLINA AKA SUJI

This cookie has occupied a safe spot on our cookie plate for ages, the recipe has been passed 3-4 generation, my grandma, my mom and myself and not to forget I'm passing it now to my daughter.

The traditional version was simple and plain..in fact too plain just like a marble size round cookies. I was fascinated when I saw the new version in Women Weekly Magazine - August 2011 issue, it's scrumptious and look's sexy.....ha....ha..!!! To those who are used to the traditional Sugee Cookies, don't worried this recipe maintain the taste with a tweak in the appearance.

INGREDIENTS

200 g flour / 200 g tepung

100 g caster sugar / 100 g gula caster

1 tsp rose essence / 1 sdt esen rose

3 tbsp evaporated milk / 3 sdb susu cair

150 g finely ground semolina/ 150 g serbuk suji

30 g mixed fruits / 30 g buah-buahan campur- I omitted this/ saya tinggalkan ini

30 g toasted almond nibs / 30 gm badam cincang yang dipanggang terlebih dahulu.

PREPARATIONS

Pre heat oven at 180 C./ Panaskan oven 180 C

Cream sugar and butter till light and fluffy/Pukul gula dan mentega sehingga ringgan dan gebu./ Pukul gula dan mentega hingga hingga kembang

Add evaporated milk and rose essence cream for another 1 minute. / Masukkan susu cair dan pukul lagi seminit./ Masukkan susu cair dan esen rose dan pukul lagi 1 minit.

Combine flour, semolina, mix fruits and almond /Satukan semua bahan kering, tepung suji, buah-buahan campur dan badam./ Masukkan suji, buah campuran dan badam

Mix it into the butter cream until well mixed. Spoon cookie dough onto the prepared baking sheet and decorate with raisin or dates - I used dates/ Gaul sehingga sebati dan bentukan mengikut acuan kegemaran anda. Letakan kismis atau kurma di atas. Saya gunakan kurma.

Bake for 20-25 minutes or till brown./ Satukan bahan kering ke dalam adunan mentega. Sudukan adunan ke dalam dulang pembakar dan hias biskut dengan sultana. Bakar selama 20-25 minit.

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Resipi ini adalah resipi biskut suji yang telah melalui satu proses transformasi. Biasanya biskut suji tu bulat kali ini ianya berbunga...bunga...Saya tertarik dengan resipi ini tak kala terbaca di majalah Women Weekly keluaran August 2011. meneliti bahan dan cara membuatnya saya yakin rasanya masih sama dengan suji biasa, jadi saya cuba dan mengambil pendekatan baru. Ternyata sedap dan menarik.

Next Post - Cho-Co-Nut Cookies aka Biskut Madu Tiga

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