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.
- 450g self-raising flour
- 170g semolina (sugee) flour
- 340g butter
- 140g caster sugar
- 1 tsp vanilla essence
- Preheat oven to 180°C. Sift flour into a mixing bowl and add semolina flour. Mix well.
- Using an electric mixer with a paddle, cream butter and sugar on medium speed until light and fluffy. Add vanilla essence.
- 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.
- Using a spatula, transfer fingers onto a baking tray. Use a fork to prick the surface of the dough.
- Bake dough for about 20 minutes or until biscuits are lightly browned.