SOETKOEKIES RECIPE
Steps:
- Preheat the oven to 200°C.
- In a large bowl using electric beaters, beat the butter with sugar and eggs until light and fluffy - about 5 minutes.
- In another large bowl, sieve the flour, baking powder, spices and salt together.
- Add the butter mixture to the dry ingredients, and mix to form a soft dough.
- On a well-floured surface, roll out small batches of dough at a time, sprinkling more flour on top of the dough if necessary (the dough can be quite soft and sticky). The thickness should be about 5 mm.
- Press out circles with a cookie cutter, then arrange on a lined/greased baking tray, with at least 2 cm of space between each cookie.
- Bake for 8 - 10 minutes until pale and slightly golden (not too dark), remove from oven and cool on wire racks.
- Store in an airtight container - it keeps well for several weeks.
Nutrition Facts :
SOETKOEKIES ( SPICY WINE COOKIES)
Yum! Spices, sugar & wine all together in a cookie. Soetkoekies are of Dutch origin and have been a favourite South African biscuit-tin filler for many years. Posted for ZWT 2006 - South African region. From: The Cookie Tin
Provided by SusieQusie
Categories Dessert
Time 35m
Yield 36 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Lightly spray or grease a cookie sheet.
- Sift together the flour, baking soda, cream of tartar, cinnamon, ginger, nutmeg, ground cloves, brown sugar, and almonds in a large bowl.
- Add the butter and cut into the flour mixture.
- Add the beaten eggs and red wine and mix dough together until it can be formed into a ball.
- Roll dough into walnut-sized balls and place on cookie sheets about 2" apart.
- Brush each cookie gently with the egg white.
- Bake for 12-15 minutes - until golden brown. Remove to a rack to cool completely.
SOETKOEKIES - SWEET WINE AND SPICE SOUTH AFRICAN COOKIES
Make and share this Soetkoekies - Sweet Wine and Spice South African Cookies recipe from Food.com.
Provided by CaliforniaJan
Categories Dessert
Time 30m
Yield 30 2-inch cookies
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees. Spray two baking sheets with cooking spray. Sift the flour, baking soda, cinnamon, ginger, cloves and salt together and set aside.
- In a deep bowl, cream the butter and the dark-brown sugar together, mashing and beating them against the sides of the bowl until they are thoroughly blended. Beat in the egg, then add the flour mixture 1/2 cup at a time, stirring well after each addition. Beat in the wine and chopped almonds.
- With your hands, vigorously knead the dough in the bowl until it can be gathered into a somewhat firm, compact ball. If the dough then seems too soft, knead in up to 1/4 cup more flour, adding it a tablespoon or so at a time.
- On a lightly floured surface, roll the dough into a rough circle about 1/4 inch thick. With a cookie cutter or the rim of a glass, cut it into 2-inch rounds. Arrange the rounds about 1 inch apart on the buttered baking sheets. Then gather the scraps of dough into a ball, roll it out into another circle, and cut out rounds as before.
- Press a blanched almond half lightly into the center of each Soetkoekie and brush the entire top surface of the cookie with the beaten egg white-and-water mixture.
- Bake the cookies in the middle of the oven for 15 minutes, or until they are crisp and firm to the tough. With a wide metal spatula, transfer the cookies to a rack to cool. The cookies will keep for up to two weeks in a tightly covered jar.
Nutrition Facts : Calories 99, Fat 3, SaturatedFat 1.1, Cholesterol 11.1, Sodium 81.1, Carbohydrate 16.1, Fiber 0.5, Sugar 9.1, Protein 1.8
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