The ingredients seem straightforward enough; I thought these would turn out like shortbread. But just a few tweaks and butter, flour, and sugar turn into something exotic. Lower in salt than standard shortbread, and with an entirely different texture. (Actually, I didn't get the texture quite right throughout, but I blame my oven and its bottom-only heat.)
The dough is made with ghee (clarified butter). I cooked mine too long, so it became more of a browned butter, but that doesn't hurt anything -- just gave them a little more color, and a slight carmel taste.
The dough is quite soft ...
The recipe includes semolina (sugee), but I don't know exactly how that changes the outcome. Although semolina is coarser than regular flour, the cookies had a very fine crumb. They were almost powdery, and very crumbly.
I don't think they were supposed to have those air pockets, or the crunchy bottom crust. (That's where the bottom heating comes in.) But they came out tasting like something I might have purchased from an international bakery, so I consider that a success!
Conclusion: These were a fun diversion -- something a little different. They weren't interesting enough to make for everyday, but I would definitely bring them to a Chinese New Year event.
Recipe: Sugee cookies via Basic Bakes