They are delicately spiced with nutmeg and cinnamon, and they’re just heavenly dipped in warm tea.Soetkoekies are traditional Afrikaans biscuits, especially loved by older generations in SA. There are hundreds of different recipes available (same with melktert and koeksisters), some even containing soft lard and sweet wine.
These cookies keep very well in airtight containers for several weeks.
- 250 g butter (at room temperature)
- 750 ml sugar
- 5 eggs
- 825 g cake flour
- 30 ml baking powder
- 10 ml ground nutmeg
- 5 ml ground cinnamon
- 2.5 ml salt
- 100 ml milk
- extra sugar (for sprinkling)
Step 1In a large bowl using electric beaters, beat butter with sugar and eggs until light and fluffy – about 5 minutes.
Step 2In another large bowl, sieve flour, baking powder, spices and salt together.
Step 3Add butter mixture to dry ingredients, and mix to form a soft dough.
Step 4On 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). Press out circles with a cookie cutter, then arrange on a lined/greased baking tray, with at least 2cm of space between each cookie.
Step 5Bake for 8-10 minutes until pale and slightly golden (not too dark), remove from oven and cool on wire rStore in an airtight container – it keeps well for several weeks.