Traditional Soetkoekies Recipes

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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.

SOETKOEKIES ( SPICY WINE COOKIES)



Soetkoekies ( Spicy Wine Cookies) image

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

2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup brown sugar
4 ounces chopped almonds
1/2 cup chilled butter, cut into small pieces
2 eggs, lightly beaten
1/4 cup port wine or 1/4 cup sherry wine
1 egg white, beaten

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.

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