3-Ingredient Suji Biscuits Recipe - Easy Malaysian Tea Time Snack

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3-Ingredient Suji Biscuits: Crispy Malaysian Tea Time Treat

These irresistible 3-Ingredient Suji Biscuits (Biskut Suji) are a Malaysian pantry staple that transforms basic ingredients into crispy, melt-in-your-mouth treats. Perfect for sudden guests, school lunches, or midnight cravings, this recipe proves delicious snacks don't need complicated methods or expensive ingredients.

The magic comes from corn flour (tepung jagung) which gives these biscuits their signature delicate crunch. Unlike oven-baked cookies that require precise measurements, this forgiving recipe lets you adjust sweetness and texture to your preference. Ready in under 30 minutes with zero fancy equipment!

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3-Ingredient Suji Biscuits Recipe

Ingredients

• 2 cups (250g) corn flour (tepung jagung)
• 4 tbsp (80g) condensed milk (susu pekat)
• 2 tbsp (30g) butter (room temperature)

Note: For vegan version, substitute butter with margarine and use sweetened condensed coconut milk.

Equipment

• Mixing bowl
• Baking tray
• Fork for patterning
• Oven

Tip: Read reviews of the best ovens for baking if you need consistent results for your cookies.

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Simple Preparation Steps

1. Mix the Dough

In a bowl, combine all ingredients until they form a soft, pliable dough. If too dry, add ½ tsp condensed milk; if sticky, add 1 tsp corn flour. The perfect consistency should resemble playdough.

2. Shape the Biscuits

Pinch small portions (about 1 tsp) and roll into balls. Place on ungreased baking tray, leaving 2cm space between. Flatten each ball slightly with a fork to create classic criss-cross patterns.

3. Bake to Perfection

Bake in preheated oven at 160°C for 18-20 minutes until edges turn golden. They'll feel soft when hot but crisp up as they cool. Let rest on tray for 5 minutes before transferring to wire rack.

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Malaysian Baker's Secrets

Texture Control

For extra crispiness, reduce condensed milk by 1 tbsp. For softer biscuits (like shortbread), add ½ tbsp melted butter. The dough shouldn't crack when rolled.

Creative Variations

Add 1 tsp vanilla essence or citrus zest to dough. Before baking, sprinkle with sesame seeds, coarse sugar, or dust with cocoa powder for visual appeal.

Storage Tips

Store in airtight container with silica gel packet to maintain crispness. These freeze well for up to 2 months - just re-crisp in 150°C oven for 3 minutes.

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Common Questions

Can I use wheat flour instead?

Corn flour is essential for the signature texture. Substituting with wheat flour will yield dense, hard biscuits. For gluten-free version, ensure your corn flour is certified GF.

Why did my biscuits spread?

This usually means your butter was too soft or measurements were off. Chill dough for 15 minutes before baking if your kitchen is warm.

Can I make these without oven?

Yes! Cook in non-stick pan over lowest heat for 8-10 minutes per side. Cover with lid to create oven-like environment.

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For perfect results every time, check our oven temperature control reviews to find baking equipment that won't burn your cookies.