Biskut Suji

This cookie is named after the semolina flour it is made with – the term ‘suji’ is Malay for semolina. Taste- and looks-wise, it is similar to the English or Scottish shortbread fingers – one can only guess at its origin. Other names for this cookie: Sugee cookie and sooji biscuit

This recipe was first published in Flavours magazine.

Print Recipe
Servings
150pieces
Servings
150pieces
Print Recipe
Servings
150pieces
Servings
150pieces
Ingredients
Servings: pieces
Units:
Instructions
  1. Preheat oven to 180°C. Sift flour into a mixing bowl and add semolina flour. Mix well.
  2. Using an electric mixer with a paddle, cream butter and sugar on medium speed until light and fluffy. Add vanilla essence.
  3. On low speed, gradually add the flour mixture until combined. Turn out onto a clean work top and knead until smooth. Roll out dough to 1cm thickness. Cut dough into fingers measuring 1.5 x 5cm.
  4. Using a spatula, transfer fingers onto a baking tray. Use a fork to prick the surface of the dough.
  5. Bake dough for about 20 minutes or until biscuits are lightly browned.

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