苏芝饼 Sugi Cookies

先谢谢Jess的分享

我超爱这款饼的

浓浓的奶味加上它是入口既化

真的是太....太....太....太好吃了

以前新年我们都是跟马来人定这款饼当年饼的

但因为ghee的价格不便宜所以

这苏芝饼的价格也是贵得要命

常常都被提醒一个人只能吃几粒的说=="

前几天看到Jess的blog有分享了这款饼

我又怎么能错过呢?

如果你也喜欢重奶味的话那你就一定也要试下咯~~

这就是饼的"原"色白白的 ^^

p/s:我把相机setting弄得有的昏黄所以看起来不白

食谱取自Jess Kitchen

Ingredients

250g ghee
2 sticks vanilla bean (我用Vanilla Extract)
2 tsp grand marnier (我没有没加)
500g self raising flour
130g icing sugar

Method

1. Use a paring knife to split the vanilla beans lengthwise, then turn the knife over and use the dull edge to scrape the seeds into a medium saucepan, add in ghee and melt over low heat. Add in grand marnier and set aside to cool.
2. Sift flour and icing sugar into a mixing bowl, pour the cooled ghee mixture into the flour mixture and knead well to form a soft dough.
3. Preheat oven to 170°C, line a cookie pan with aluminum foil (x2) (as the bottom of the cookies gets char easily during baking).
4. Roll dough into ball sizes of your choice and place into small paper cups and place them on the lined cookie pan.
5. Bake for 20-25mins till cooked but not brown, the cookies should be white and crumbly in texture. (look on your cookies after baking for 15mins, as they get browned easily.)