Soetkoekies

Soetkoekies are delicate South African tea biscuits with a gentle crunch, warm cinnamon, and a subtle anise perfume. A little sweet wine in the dough gives them a fragrant, old-fashioned character that makes them especially good with afternoon tea.

Nutrition · per serving

575kcal

8gProtein

73gCarbs

27gFat

2gFiber

2 servings

Ingredients

13 items

Koekiedeeg

plain flour140 g

baking powder3 g

ground cinnamon3 g

ground anise1 g

fine salt1 g

unsalted butter, softened55 g

caster sugar60 g

egg1 small

sweet white wine20 ml

vanilla extract2 ml

Vir uitrol en afwerking

plain flour, for dusting10 g

caster sugar, for sprinkling5 g

ground cinnamon, for sprinkling1 g

Tips

•For a more pronounced anise flavour, lightly crush whole aniseed and use 1 g in place of ground anise.
•A sweet muscat-style or late-harvest white wine gives the most traditional rounded flavour.
•If you want extra crisp cookies, roll the dough slightly thinner and bake 1 to 2 minutes longer.
•These are lovely with tea or coffee and keep well in an airtight tin for 3 days.

Steps

1
Preheat the oven to 180°C and line a small baking tray or oven-safe plate with baking paper. In a bowl, whisk together the flour, baking powder, cinnamon, ground anise, and salt so the spices are evenly distributed.
140 g plain flour3 g baking powder3 g ground cinnamon1 g ground anise1 g fine salt
2
In a second bowl, cream the softened butter and caster sugar with a spoon or hand whisk for 1 to 2 minutes until lighter and smooth. Beat in the egg, sweet white wine, and vanilla extract until combined; it may look slightly curdled, which is fine.
55 g unsalted butter, softened60 g caster sugar1 small egg20 ml sweet white wine2 ml vanilla extract
3
Add the dry ingredients to the butter mixture and mix just until a soft dough forms. If it feels very sticky, dust in a little of the flour for dusting; the dough should be soft but rollable. Avoid overmixing so the cookies stay tender.
140 g plain flour3 g baking powder3 g ground cinnamon1 g ground anise1 g fine salt55 g unsalted butter, softened60 g caster sugar1 small egg20 ml sweet white wine2 ml vanilla extract10 g plain flour, for dusting
4
On a lightly floured surface, roll the dough to about 6 mm thick and cut into small rounds, diamonds, or simple shapes. Transfer to the lined tray, leaving a little space between them. Mix the cinnamon and sugar for sprinkling, then lightly scatter it over the tops.
10 g plain flour, for dusting5 g caster sugar, for sprinkling1 g ground cinnamon, for sprinkling
5
Bake for 10 to 12 minutes until the edges are just turning golden and the tops look dry but not deeply browned. Soetkoekies should stay fairly pale and crisp up as they cool.
6
Leave the cookies on the tray for 5 minutes, then transfer to a rack to cool slightly before serving. They are best when lightly crisp outside and tender in the centre.

Origin & History

Soetkoekies are traditional South African sweet biscuits with roots in Cape Dutch home baking, where spices, butter, and a little wine were often used in everyday treats. Recipes vary from family to family, but cinnamon and anise are common flavours that reflect the spice trade influences of the Cape.

southafrican cookies baking cinnamon anise vegetarian tea-time

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Steps

Preheat the oven to 180°C and line a small baking tray or oven-safe plate with baking paper. In a bowl, whisk together the flour, baking powder, cinnamon, ground anise, and salt so the spices are evenly distributed.

140 g plain flour3 g baking powder3 g ground cinnamon1 g ground anise1 g fine salt

In a second bowl, cream the softened butter and caster sugar with a spoon or hand whisk for 1 to 2 minutes until lighter and smooth. Beat in the egg, sweet white wine, and vanilla extract until combined; it may look slightly curdled, which is fine.

55 g unsalted butter, softened60 g caster sugar1 small egg20 ml sweet white wine2 ml vanilla extract

Add the dry ingredients to the butter mixture and mix just until a soft dough forms. If it feels very sticky, dust in a little of the flour for dusting; the dough should be soft but rollable. Avoid overmixing so the cookies stay tender.

140 g plain flour3 g baking powder3 g ground cinnamon1 g ground anise1 g fine salt55 g unsalted butter, softened60 g caster sugar1 small egg20 ml sweet white wine2 ml vanilla extract10 g plain flour, for dusting

On a lightly floured surface, roll the dough to about 6 mm thick and cut into small rounds, diamonds, or simple shapes. Transfer to the lined tray, leaving a little space between them. Mix the cinnamon and sugar for sprinkling, then lightly scatter it over the tops.

10 g plain flour, for dusting5 g caster sugar, for sprinkling1 g ground cinnamon, for sprinkling

Bake for 10 to 12 minutes until the edges are just turning golden and the tops look dry but not deeply browned. Soetkoekies should stay fairly pale and crisp up as they cool.

Leave the cookies on the tray for 5 minutes, then transfer to a rack to cool slightly before serving. They are best when lightly crisp outside and tender in the centre.

Origin & History