South AfricanSoetkoekies
Spiced almond biscuits
Soetkoekies: old Cape spiced biscuits with cinnamon, ginger, cloves and almonds
Cape Malay and Dutch kitchens in Stellenbosch and the old Bo-Kaap have been baking soetkoekies for at least two centuries, stacking them in tins for Christmas, New Year and visiting season. They are thin, snappy-edged biscuits with a slightly chewy centre, warm with cinnamon, ginger and a deep note of cloves, and nutty from ground almonds. Old recipes often splash in sweet wine; this one uses milk and a spoon of golden syrup instead, so there is no alcohol at all. The most common mistake is baking until they look firm, which makes them hard once cool: take them out while they still feel soft in the middle. Chef's tip: rest the dough overnight in the fridge if you can, because the spices deepen and the dough rolls more cleanly.
- Prep
- 30 min
- Cook
- 15 min
- Difficulty
- Easy
- Serves
- 24
- Per serving
- 160 kcal
Ingredients
- 1 ⅛ lb plain flourplus extra for rolling
- 1 tsp bicarbonate of soda
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- ¼ tsp salt
- 1 ¾ oz ground almonds
- 7 oz soft brown sugar
- 5 ½ oz buttersoftened, plus extra for the trays
- 1 egg
- 2 tbsp golden syrup
- ¼ cup milk
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Method
0/8 doneStep 1: Sift 1 ⅛ lb plain flour, 1 tsp bicarbonate of soda, 2 tsp ground cinnamon, 2 tsp ground ginger, ½ tsp ground cloves, ½ tsp ground nutmeg and ¼ tsp salt into a bowl and stir in 1 ¾ oz ground almonds.
Step 2: In a larger bowl, cream 5 ½ oz butter and 7 oz soft brown sugar with a wooden spoon or electric beater until light and creamy.
4 minStep 3: Beat in 1 egg and 2 tbsp golden syrup until smooth.
Step 4: Add the spiced flour in two lots, alternating with ¼ cup milk, and mix to a firm, smooth dough. Wrap and chill for at least 30 minutes, or overnight.
30 minStep 5: Heat the oven to 350°F (325°F fan) and lightly butter or line two baking trays.
Step 6: Roll the dough out on a floured surface to 4 mm thick and cut rounds with a 6 cm cutter, re-rolling the trimmings once. Space them 2 cm apart on the trays.
Step 7: Bake one tray at a time until just golden at the edges and still slightly soft in the middle; they firm up as they cool.
11 minStep 8: Leave on the tray for 3 minutes, then move to a rack to cool completely. Stored airtight, they keep for 2 weeks.
Nutrition per serving
- Calories
- 160 kcal
- Protein
- 3 g
- Carbs
- 24 g
- Fat
- 6 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does soetkoekies take?
- About 45 minutes in total: 30 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 24 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of bicarbonate of soda?
- Baking powder, three times the amount (the bake may taste slightly different).
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