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Clarified butter is without the lactose and other milk solids. It is traditionally prepared by gently heating butter until it becomes a clear golden liquid. The lactose and other milk solids coagulate and are meticulously removed. This process also evaporates most of the natural water content, making the clarified butter light, pure and resistant to spoilage.

Easy Makmur Cookies

  • 100 g skinless peanuts, toasted
  • 300 g cake flour
  • 60 g caster sugar
  • 150 g Q.B.B Ghee
  • 1 egg
  • 150 g icing sugar for coating

  1. Spread flour on baking tray and bake in a preheated oven for 5 minutes at 160°C (with fan)/180°C (without). Allow to cool.
  2. Mix peanuts with 2 tablespoons of toasted cake flour. Grind until fine, but not as fine as a powder. Mix with the rest of the cake flour.
  3. Mix ghee with sugar. Then, add in egg and mix until well combined.
  4. Pour half the flour mixture into the ghee mixture. Mix until well combined. Pour the rest of the flour mixture; form a dough.
  5. Take some dough, about 1/2 level tablespoon, and roll up to form a round ball. Place on a lined baking tray. Roll all the dough into little balls of similar size.
  6. Preheat oven again at 160°C (with fan)/180°C (without). Bake each tray for 15 minutes.
  7. Roll the warm balls in icing sugar and place into minipaper cups for easy handling.

    A traditional Malaysian favourite, Makmur cookies are a melt-in-the-mouth experience. Named to mean ‘prosperity’, the origins of Makmur cookies date back to days when its integral ingredient, ghee, was expensive and difficult to procure. These days, it is a common and much-beloved holiday delight. Toasted peanuts are a must for that added aromatic crunch, while the richness of ghee provides a delectable fragrance that leaves you wanting piece after piece.

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