Soetkoekies Traditional South African Biscuits Food

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SOETKOEKIES



SOETKOEKIES image

Provided by Fazila Olla-Logday

Categories     Dessert

Number Of Ingredients 11

31/2 Cups Flour
Pinch of Salt
1 Tsp Ground Cloves
2 Tsp Ground Cinnamon
¾ Tsp Ground Ginger
¼ Tsp Ground Nutmeg
¼ Tsp Ground Cardamom
Finely Grated Rind of One Orange
250 Gr Butter (Room Temperature)
1 Cup Brown Sugar
2 Large Eggs

Steps:

  • Preheat the oven to 180°C
  • Cream butter, sugar and the together.
  • Sift together cake flour, spices and salt.
  • Stir through the orange rind
  • Mix sifted ingredients with butter mixture until a fairly soft dough is formed.
  • Cover and allow to rest for at least a half an hour.
  • Preheat oven to 180°C. Lightly grease baking trays or use a non-stick spray.
  • Roll the dough out
  • Roll out dough thinly between two sheets of glad wrap or baking paper until it is about 3 mm thick.
  • Cut out circles, 4 to 5cm in diameter, using a cookie cutter. I used a star cookie cutter
  • Place dough shapes slightly apart on baking sheets.
  • Bake biscuits for 10 to 12 minutes or until golden brown. Remove from oven, allow to cool slightly and place on a wire rack to cool completely.
  • Ice if desired and store in an airtight container.
  • Sift one cup of icing sugar into a bowl.
  • Slowly add 1 tbsp of milk, and a drop or two of food colouring if desired, and mix through.
  • If the icing is too thick, add more milk, 1 tsp at a time, until the desired consistency is achieved.

SOETKOEKIES RECIPE



Soetkoekies recipe image

Provided by Marele van Zyl

Categories     Snacks

Time 25m

Number Of Ingredients 10

250 g butter (at room temperature)
750 ml (600 g) sugar
5 large eggs
825 g (6 x 250 ml) cake flour
30 ml baking powder
10 ml ground nutmeg
5 ml ground cinnamon
2.5 ml salt
100 ml milk (for brushing)
extra sugar (for sprinkling)

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 :

TRADITIONAL SOETKOEKIES RECIPE



Traditional Soetkoekies Recipe image

Provided by Lindsay Samuels

Categories     Snacks

Time 2h30m

Number Of Ingredients 8

250 g butter, softened
1 cup icing sugar
190 g (half a can) condensed milk
1 teaspoon vanilla essence
1 large egg
3 cups all purpose flour
1 tablespoon corn flour
½ teaspoon baking powder

Steps:

  • Cream the butter with an electric mixer then the add icing sugar and beat until light and fluffy.
  • Add in the condensed milk and vanilla and mix until well combined. Add egg and beat till smooth.
  • Sift the flour, corn flour and baking powder into mixture and stir until a soft dough is formed.
  • Wrap the dough in cling wrap and leave in the fridge for at least 2 hours OR until the dough is chilled.
  • Preheat the oven to 170°C.
  • Roll out the dough to 5 mm thickness and cut the biscuits to the desired shape and bake in the preheated oven for 15 minutes.
  • Once cooled, dust with castor sugar and enjoy!

Nutrition Facts :

SOETKOEKIES - SWEET WINE AND SPICE SOUTH AFRICAN COOKIES



Soetkoekies - Sweet Wine and Spice South African Cookies image

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

4 tablespoons butter, softened
2 -2 1/4 cups all-purpose flour
cooking spray
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 1/4 cups dark brown sugar
1 egg, lightly beaten
1/4 cup port wine (or Madeira or a sweet sherry)
1/2 cup blanched almond, finely chopped
15 whole blanched almonds, split lengthwise into halves
1 egg white, combined with 2 teaspoons of water and beaten to a froth

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

SOUTH AFRICAN TRADITIONAL SOETKOEKIES (SWEET COOKIES)



South African Traditional Soetkoekies (Sweet Cookies) image

This is an ancient and very beloved cookie recipe in South Africa. My grandmother made these in large quantities before the December beach holidays. Remember, it's summer then, down here! There are slight variations on this recipe, as is usual with traditional recipes. There could be a Dutch influence here, sort of mixed with Malay (think Dutch Speculaas biscuits). In the old days this cookie was always made with butter and soft, rendered pork or mutton fat, but I have since found out it's not that easy for US cooks to find such fat to render. The dough should be rolled out really thinly -- about 1/6th of an inch -- to get a crispy cookie. Please note that baking time is about 7 mins. per tin of cookies, but you'll have to do it in batches, so I guesstimated the actual time you'll spend baking.

Provided by Zurie

Categories     Dessert

Time 1h5m

Yield 80-90 cookies

Number Of Ingredients 12

5 cups cake flour
2 cups brown sugar or 2 cups yellow sugar, if available
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1 teaspoon ground cloves
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg (optional)
2 teaspoons salt
1/4 lb butter, soft
1/4 lb rendered pork fat (or Crisco if you must, see note below about pork fat)
1/2 cup madeira wine or 1/2 cup port wine, but you may need up to 3/4 cup of the sweet wine
2 large eggs, whisked well

Steps:

  • Preheat oven to 380 deg F/180 deg Celsius.
  • Grease cookie tins.
  • (** The story of the fat: we can always buy raw pork or mutton fat from a butcher or supermarket butchery dept. To render, cut this fat into small cubes, put (in batches) in a heavy-bottomed pot, and leave over low heat for the fat to "melt out". Pour off the fat at frequent intervals into a container, to prevent the fat browning in the pot. Do this before you start baking, and save the fat in the fridge in a closed container).
  • In a large container mix very well: the flour, brown sugar, baking soda, cream of tartar, salt and all the spices.
  • Rub in the butter and Crisco or fat with your fingers and palms until the mixture resembles breadcrumbs.
  • Whisk the eggs, add just 1/2 cup sweet wine to the eggs, then stir into the dry mixture.
  • Stir this in well, and if still too dry to form a dough, add more of the sweet wine to form a fairly stiff dough.
  • The dough is easy to handle and can be kneaded at this stage to mix well and to form a dough you can roll out.
  • Roll out thinly, in batches, on a floured surface. Keep gathering up the unused dough, press together, and roll out again.
  • Make sure your oven grid is in the centre of the oven, as cookies burn easily on the bottom, especially if you use dark tins.
  • Press out large round cookies, carefully place on the greased tins, and bake in batches in the preheated oven.
  • Check cookies after 5 minutes; don't let them burn. Cooking time depends on your oven and size of cookies, but is generally about 7 minutes.
  • Remove with an egg-lifter, and let them cool and harden on wire racks. Store in airtight tins.
  • The amount given below is a guess: any smaller and you will get up to 130 cookies or more. The cooking time is based roughly on the several batches you will have to cook.
  • Can be made weeks before using.
  • Although I give an approximately number of cookies, it will depend on your cookie cutter. A smaller cookie cutter will yield up to 130 or more cookies.

Nutrition Facts : Calories 78.2, Fat 2.8, SaturatedFat 1.5, Cholesterol 9.9, Sodium 86.3, Carbohydrate 12.2, Fiber 0.2, Sugar 5.3, Protein 0.9

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