Recipes

Raya Classics

Biskut Suji Arab

Ghee Snowball Cookies

Round, snow-dusted ghee cookies with a sandy melt-in-mouth crumb — a Hari Raya open-house staple often called "snowballs". Made with ghee (minyak sapi) for that distinctive aromatic richness, then rolled in milk-powder icing sugar.

Ingredients

Cookie Dough

• 2¼ cups plain flour
• 200 g ghee (minyak sapi)
• ½ cup / 100 g icing sugar
• 1 tsp vanilla essence
• ¼ tsp salt
• 3 tbsp milk powder (~23 g)

Coating

• ¼ cup / 31 g milk powder
• ¼ cup / 50 g icing sugar

How to Make

1. Sift the flour. Sift the plain flour and set aside.
2. Combine the wet. In a bowl, combine the ghee, icing sugar, salt and vanilla essence. Stir until fully combined.
3. Add the dry. Add the milk powder, then the sifted flour a little at a time.
4. Mix gently. Mix until you have a soft, smooth dough.
5. Prep the tray. Lightly grease a baking tray with butter or margarine.
6. Shape. Roll the dough into evenly sized balls (large marble size).
7. Bake. Bake at 160°C for about 20 minutes, until lightly set but still pale.
8. Cool briefly. Cool on the tray just until you can handle them — they should still be warm.
9. Coat and serve. Mix the coating ingredients (milk powder + icing sugar). Toss the warm cookies in the coating until evenly coated, then place each cookie in a paper cup. Ready to serve.

Recipe adapted from Resepi Che Nom.