Kuih Makmur
July 16, 2015
Ghee cookies is also known as kuih makmur in Malaysia.
Its melt in the mouth eggless ghee cookies/ kuih makmur filled with crushed peanuts
Food and Story
Another old, re-visited recipe from an old post... eggless Ghee cookies / Kuih Makmur.
One of my top search post, at this time of the year, when everyone is busy baking cookies for Eid-ul-Fitr celebration.
With one sleep to go before celebration starts..... let's start baking :D
Don't forget to scroll past the photos for the video on how to make these gorgeous, delicious cookies that melts in you mouth thus melts your heart with it!
How to make Kuih Makmur
Kuih makmur | Ghee Cookies is so easy to make.
It doesn't require eggs nor sugar in the dough.
It's a straight forward mixing the flour and ghee until both coms together.
Below are some photos to show how easy it is to make kuih makmur
1. All purpose flour and ghee
2. Mix to a dough
3. Fill up with crushed peanuts (sugar added)
4. Roll into marble size balls
5. Ready for baking
6. Once kuih makmur has completely cooled down, then coat each kuih makmur with icing sugar
How to store Kuih Makmur | Ghee Cookies
Store kuih makmur | Ghee Cookies in an air tight container.
Kuih Makmur can be kept for at least 3 weeks in an air tight container but trust me, they will vanish as soon as the jar is open.
Kuih Makmur is very more-ish and an Eid-ul Fitr delights.
Kuih Makmur
Yield: 50
Prep time: 20 MinCook time: 20 MinTotal time: 40 Min
Kuih makmur or ghee cookies is Malaysians favourite traditional cookies for Eid. These melt in the mouth eggless ghee cookies/ kuih makmur filled with crushed peanuts
Ingredients
Kuih Makmur dough
- 500g plain flour
- 200g ghee
- Icing sugar to coat.
kuih makmur peanut filling*
- 100g roasted peanuts
- 50g caster sugar
Instructions
How to make kuih makmur
- Pre-heat oven to 190C.
- Add ghee to flour.
- Mix until all flour is coated with ghee and looks like breadcrumbs.
- Get a marble size dough and squeeze, if it hold shape then it is well mixed.
- Make a dent in the middle and fill with 1 teaspoon peanut filling.
- Enclosed the filling with dough.
- Squeeze to shape.
- Bake for 20 minutes.
- Completely cool the cookies on wire rack before dusting and coating with icing sugar.
Notes:
1. * half the amount of peanuts is required for this recipe, however my food processors can’t process if its any less
2. Yield : depending on the size of each rolled dough
Nutrition Facts
Calories
84.76Fat (grams)
4.09Sat. Fat (grams)
2.49Carbs (grams)
11.03Fiber (grams)
0.27Net carbs
10.76Sugar (grams)
3.37Protein (grams)
1.05Sodium (milligrams)
0.42Cholesterol (grams)
10.24
Never had cookies made with ghee...these look so pretty and I love that peanut filling!
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