2008 Chinese New Year Kitchen – Sugee Cookies Part II

Last weekend, I tried another version of Sugee Cookies. During the week, I was inspired to adapt the Peanut Cookie recipe: omit the peanuts and maybe add almonds and/or semolina. I searched the internet to check whether other adjustments were required. Lo and behold, I saw a recipe on the net (oops, forgot to check that website!) that posted a Sugee Cookie recipe that was close to the Peanut Cookie recipe. So, it can be done….hmmm….

For this batch of Sugee Cookies, I used sunflower oil, added salt and omitted the peanuts. Hubby and myself didn’t like the taste when the cookies fresh from the oven. However, after letting them rest for a day or two, the taste was much better. Hubby liked them so much that he ate at least 10 at a go! Well, I still have my reservations, but I will do a batch specially for my Hubby for cny….

Perhaps, I will try using a mixture of corn oil and butter the next time. Somehow, I feel that sunflower oil isn’t suitable….Maybe that’s a personal preference.

Update

Here’s the recipe I used – based on my memory as I didn’t exactly like the results and didn’t keep the recipe.  Feel free to play around 🙂

150g plain flour
1/2 tsp baking powder
1/2 tsp baking soda
56g icing sugar
1/4 tsp salt
85ml (approx) cooking oil  – i used sunflower oil
1 egg yolk mixed with a little water

1. Sieve flour with baking powder & baking soda into a roomy mixing bowl.

2. Add icing sugar and salt.  Mix well.

3. Create a well in the centre.  Pour oil into the well – start with 50 ml.  Add more oil gradually till a soft and pliable dough forms.  You may need more than the stated amount of oil.

4. Divide dough into small balls.  I used a 1/2 tbsp measuring spoon; alternatively, you could use a small cookie scoop.  Place balls on a baking sheet lined with greaseproof paper. Glaze the tops with the egg yolk mixture.

5. Bake in a preheated oven at 170 deg C for about 10 – 15 min, or till golden brown.

Ideas to play around: use melted unsalted butter, especially browned butter….

2008 Chinese New Year Test Kitchen – Sugee Cookies


The second cookie to make its appearance was Sugee Cookies. The recipe was posted by Gina in the Kitchen Capers Forum (thanks, Gina!). I baked them in 2 batches… The first one turned out too crunchy, while the second one was…well….a little chewy. I was kind of hoping for the melt-in-your-mouth texture again. But I think the cookies were too sweet for my liking – will reduce the sugar the next time i bake.

Calla’s notes:

  • To try reducing the sugar as I felt that the cookies were too sweet.
  • The mixture also spread quite a bit during baking – to leave ample space between balls. Perhaps, I should leave the dough in the fridge for a while, prior to shaping them.