Spiced Soetkoekies… typically South African, these tasty spiced cookies with added warming spices like ginger, cinnamon, cardamom and cloves are a real treat.  It makes a delightfully soft, flexible dough, that rolls out perfectly and bakes beautifully!

SOETKOEKIES RECIPE

Fill the cookie jar this festive season with these perfectly sweet, crispy, buttery and spicey soetkoekies that just melts in your mouth.

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SOETKOEKIES
Author: 
Recipe type: Dessert
Cuisine: South African
 
Ingredients
  • 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
Instructions
  1. Preheat the oven to 180°C
  2. Cream butter, sugar and the together.
  3. Sift together cake flour, spices and salt.
  4. Stir through the orange rind
  5. Mix sifted ingredients with butter mixture until a fairly soft dough is formed.
  6. Cover and allow to rest for at least a half an hour.
  7. Preheat oven to 180°C. Lightly grease baking trays or use a non-stick spray.
  8. Roll the dough out
  9. Roll out dough thinly between two sheets of glad wrap or baking paper until it is about 3 mm thick.
  10. Cut out circles, 4 to 5cm in diameter, using a cookie cutter. I used a star cookie cutter
  11. Place dough shapes slightly apart on baking sheets.
  12. 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.
  13. Ice if desired and store in an airtight container.
How To Make Glace Icing:
  1. Sift one cup of icing sugar into a bowl.
  2. Slowly add 1 tbsp of milk, and a drop or two of food colouring if desired, and mix through.
  3. If the icing is too thick, add more milk, 1 tsp at a time, until the desired consistency is achieved.
Notes
Traditionally soetkoekies are cut into rounds, but you can use the cookie cutters of your choice to cut out shapes.
For best results, roll and cut small batches at a time and keep the rest of the dough in a cool place until you need it.

 


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