SUGEE BISCUITS

Makes about 6

3/4 cup plain flour

1/2 cup semolina flour

1/2 cup ghee or butter, softened

1/2 cup sugar

Pinch of salt

1 teaspoon baking powder

Preheat oven to 170°C

In a large bowl, mix the ghee and sugar until pale in colour. Add the flour, baking powder, semolina and salt, and mix until the dough pulls together into a ball. Do not overwork the dough. Pinch bits of dough to form ping pong-sized balls and space them out evenly onto a baking tray lined with baking paper. Bake for for about 15-20 minutes – you will see cracks form on the surface of the sugee biscuit but that’s part of its appearance. Remove the sugee biscuits from the oven and cool completely on a wire rack. They will be on the soft side when you take them out of the oven but will harden when cooled. Keep them in an airtight container for up to two weeks.

Sugee Biscuit has roots in India and Sri Lanka, where sugee means semolina, one of the main ingredients in the biscuit. This delightful snack is enriched with ghee, and goes well with a cup of tea or coffee.