Cherry Cap Cookies or more commonly known as Sugee Cookies is another one of my favourite Chinese New Year must-have biscuit (besides Dragon Cookies of course) because I love the biscuit’s sweetness and the crunchiness of semolina/sugee.
Why is it called cherry cap cookies? Don’t you think this biscuit look like a cap with a cherry on top?
I’m sharing with you my grandma’s sugee cookies recipe. It’s been a few years since I last make them. I miss it so much. Yum-yum!
2 cups of plain flour (sifted)
1 cup of sugee/semolina (sifted)
1 cup of castor sugar (fine type) (sifted)
4 tablespoons of Ghee
Few pieces of cherry (diced)
You will also need a toothpaste cap as a mold.
1. Combine flour, sugee and sugar in a bowl.
2. Add 4 tablespoons of Ghee into the bowl. Mix well. (In my case, I use my hand)
3. Take a pinch of the paste and roll it to a small ball. *about 1.5cm in diameter
4. Use a toothpaste cap to mold the ball as shown below.
5. Place a cherry on top of the cookie. Remember to press the cherry or it might easily fall off later.
6. Bake at 180 degree C for 20~25 minutes. When it’s done, the cookie’s top side is light cream while the bottom side is light brown.
Just wanna show my arrangement skill. Hahaha. This is before baking.
1. Initially the sugee cookies that we bake appeared crack. Reason because we didn’t add enough Ghee (we added 3 tablespoons at first). If you find after adding 4 tablespoons is still not enough, you can add a little bit more.
2. Roll the ball paste in little size so that it’ll look cute after baking. (coz the biscuit will expand).
This recipe makes about 85pcs. The quantity depends on the size of the ball you make.
I mixed the combination twice. In total I’ve got about 170pcs of cute sugee cookies. :love:
Have fun making it.