SUGEE BISCUITS
Sri Lankan semolina biscuits with ghee
Equipment
- baking tray
Ingredients
- ¾ cup plain flour
- ½ cup semolina flour
- ½ cup ghee or butter softened
- ½ cup sugar
- Pinch salt
- 1 tsp baking powder
Instructions
- Preheat oven to 170℃
- 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.