【 Sugee Cookies 苏吉饼 】Easy and simple way to made. 简单容易上手的使用印度牛油制作饼干！
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这次的食谱是 The recipe for this time :

200 g - Ghee 酥油
150 g - Icing Sugar 糖粉
1/2 tsp - Vanilla 香草精
1/4 tsp - Salt 盐
350 g - Plain Flour 普通面粉

---------------------------------------------------------------------------------------Once the cookies are all done baking in the oven, transfer them to a cooling rack.
Store them in airtight container once the cookie completely cooled.
No worries for the cookies sticky part, once you store them into a container the next day the cookies will be just fine.

烤好后请将饼干移到烤架晾凉，然后收好在一个容器里面。
请不用担心如果你觉得饼干外层视乎黏黏的，因为只要你烤好后收藏在容器里隔天饼干就不会黏糊糊的了。

License
Creative Commons Attribution license (reuse allowed
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Food Lifestyle (sociology)Jill
Home Baker Series home baker 烘培食谱蛋糕饼干

Munifah Mustaffa
1 year ago (edited)
11 subscribers
This is my go-to recipe for sugee cookies for a long time! It is super delicious & melt in the mouth. I have done it many times, i have tried it keeping the dough for 4 hours & tried making the cookies right away too. Realised there is no need to wait 4 hours at allm the texture is still the same. Just bake it right away. And better to do it at a higher temperature for a shorter time. I do at 180deg for 15 to 20 mins. 130deg was too low for my cookies. At 130 deg at the end of the 30 mins my cookies were still not cooked enough. It is better to use higher temperature for this cookie.

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