Anything “sugee” has a nostalgic, 1970s ring to it. Make these the traditional way, or update their flavour by adding some green-tea or chocolate powder. They will keep in an airtight container for two weeks.

Makes about 2 dozen

Ingredients

• 180g plain flour
• 100g semolina flour
• 150g ghee
• 50g butter, softened
• 120g sugar
• 1 tsp sodium bicarbonate or baking soda
• 80g ground almonds
• 1 tsp vanilla essence

Method

1. Combine butter, ghee and sugar in a mixing bowl and beat until well-blended and light. Stir in vanilla essence.

2. Add baking soda, flours and almonds, and stir until thoroughly combined.

3. Place the dough on a floured board and knead until smooth.

4. Shape heaped teaspoons of the dough into balls, flattening the top slightly. Place on greaseproof paper. Or if you have a cookie press, spoon dough into cookie press, set to desired settings and press it onto the baking sheet. Leave space between cookies for expansion.

5. Bake at 180 deg C for 20 minutes, until very slightly golden. Just remember that sugee biscuits are supposed to be pale in colour and not a rich golden, so watch it carefully.

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