Today's RECIPE is a traditional favorite but this one is the vegetarian version. They are easy to prepare and bake and you'll get melt-in-the-mouth cookies that will disappear quicker than you make them!

Recipe by Mama Ding

Total Time | 1 hr

Prep Time | 20 mins + 30 mins refrigeration time

Cook Time | 10 mins

Yields : 50 cookies

Ingredients

• 260 g (2 and 1/8 cup) plain flour

• 100 g (1 cup) ground almond

• 1/4 tsp salt

• 160 g (3/4 cup) vegetarian ghee (vaanapathi), melted

• 120 g (1 cup) icing sugar

Method

01 Preheat the oven to 160 C/320 F. Line a baking tray with parchment paper.

02 In a large bowl, place the vegetarian ghee. Sift in the flour, ground almond and salt.

Using your hand, knead until a soft dough is formed.

Wrap with cling film and refrigerate the dough for 30mins.

03 When ready, shape the chilled dough by pinching about a teaspoon's volume (about 10g) for each ball. Roll into round balls and place on the lined baking tray.

04 Bake in the preheated oven at 160 C/320 F for 10-12mins.

Pour the icing sugar into a bowl.

Remove baking tray from oven and carefully transfer (while still hot) the cooked cookie into the bowl of icing sugar.

Roll around to cover the cookie evenly with icing sugar.

Set aside to cool completely.

05 Store in an airtight container at room temperature, lining each layer with parchment before stacking the cookies. Keeps for up to 3 weeks at room temperature.

Notes

For regular non-vegetarian Kuih Momo/Ghee Cookies, replace~

160 g (3/4 cup) vegetarian ghee with 160 g (3/4 cup) Ghee

100 g (1 cup) ground almond with 160 g (1 and 1/3 cup) milk powder

reduce 260 g (2 and 1/8 cup) plain flour to 230 g (1 and 7/8 cup) plain flour