Total Time
Prep 10 mins
Cook 20 mins

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.


  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.
Most Helpful

4 5

very crunchy and tasty. added whole almonds on top of the cookies...turned out really good. next time i'll reduce the sugar, a bit too sweet for me, but still fine. however, aren't sugee cookies meant to be soft?

5 5

These cookies are good, crunchy and very flavourable, everybody should try!!!!

5 5

very nice cookie,crunchy and not too sweet.Perfect with tea or coffee.