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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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This a very OLD Singaporean/Eurasian (caucasian mixed with asian blood) cookie recipe. I have tweeked it a little to suit my family's taste. Hope you guys enjoy it. Ingredients:
125 g butter |
75 g soft brown sugar |
1 teaspoon vanilla essence |
100 g plain flour |
75 g semolina |
25 g ground almonds |
almonds, strips |
1 egg white, beaten |
Directions:
1. GREASE baking trays lightly with butter and preheat oven to 180 °C.
2. Cream butter, sugar and essence until light.
3. Sift in flour.
4. Add in semolina and ground almonds to combine well into a dough.
5. Pinch off pieces and roll into small balls and place on prepared trays.
6. Press with a fork.
7. Brush lightly with egg white and press two almond strips in the centre of each pressed out dough.
8. Bake in a preheated oven for 13 to 14 minutes or until cookies turn golden.
9. Leave on the tray for 1 to 2 minutes.
10. Remove onto a wire rock to cool.
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