• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Breads and Muffins
    • Dessert
      • Bars and Slices
      • Biscuits and Cookies
      • Cakes and Cupcakes
      • Puddings
    • Pies and Tarts
    • Savoury
    • South African Recipes
  • About
  • Products
  • Contact

Salty Ginger

menu icon
go to homepage
  • HOME
  • RECIPES
  • ABOUT
  • PRODUCTS
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Substack
    • Threads
  • search icon
    Homepage link
    • HOME
    • RECIPES
    • ABOUT
    • PRODUCTS
    • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Substack
    • Threads
  • ×
    • Honey mustard chicken with thyme on top
      Honey Mustard Chicken Bake
    • Caramelised Onion and Chilli pasta with lemon and parsley
      Caramelised Onion and Chilli Pasta
    • Cooked chicken with vegetables in a bowl with creamy sauce on top
      Creamy Garlic and Paprika Chicken
    • Tuscan-Chicken-Thighs-recipe-feature-image
      Tuscan Chicken Thighs
    • Oatmeal chocolate chip cookie broken in half.
      Chocolate Chip Oatmeal Cookies
    • Oatmeal cookies with raisins on a baking tray.
      Oatmeal Raisin Cookies
    • Sliced banana date loaf on a wooden plate.
      Banana Date Loaf
    • White chocolate and lemon cookies on a baking tray.
      Lemon and White Chocolate Cookies
    • Cheesecake with a biscuit base.
      Biscuit Base
    • Blueberry cinnamon rolls with blueberry frosting in a baking dish.
      Homemade Blueberry Cinnamon Rolls
    • Lemon poppy sedd scones on a wooden board.
      Lemon Poppy Seed Scones
    • Slice of cheesecake next to the full cheesecake on a serving board.
      The Perfect New York Cheesecake
    Home | Recipes | South African Recipes

    Published: Jul 14, 2022 · Updated: Sep 30, 2022 by Angie Dixon ·

    Soetkoekies

    jump to recipe Pin
    Stack of soetkoekies.

    These easy delicious homemade spiced butter biscuits or soetkoekies are the perfect everyday biscuit or cookies. These biscuits pair well with a cup of tea or coffee without being overly sweet.

    Stack of soetkoekies.
    Jump to:
    • What are soetkoekies?
    • Ingredients
    • How to Make Soetkoekies
    • Pro Tips for this Recipe
    • Pin for Later
    • Other Biscuits and Cookies Recipes to Try
    • Rate & Review!
    • Recipe Card
    • Community Comments

    What are soetkoekies?

    I've been wanting to develop a soetkoekie recipe for some time. So I jumped into my recipe books - Beorekos, Cook and Enjoy as well as my collection of Huisgenoot Wenresepte.

    Soetkoekie translates directly to sweet cookies or sweet biscuits.

    In my research, outydse soetkoekie recipes or resepte were made with butter and lard (usually in a 50-50 split), spices (vary from just nutmeg to a mix of nutmeg, cinnamon, ginger and cloves), as well as moskonfyt, or dessert wine or brandy.

    Then I wandered around the interwebs and also came across recipes which were pretty much just plain sugar cookies. So as with my malva pudding, tipsy tart or buttermilk rusks, every family has their own version of this biscuit.

    This lead me to the decision that the biscuit must be spiced, must contain a sweet dessert wine, and that I would go for 100% butter because I feel that not everyone has lard in their fridges for a quick round of biscuits.

    Ingredients

    Butter - this recipe only uses butter. Traditional recipes use a 50-50 mix of butter and lard. But I decided to modernise this recipe.

    Flour - plain, standard grade, all-purpose or cake flour (South Africa).

    Plain/all-purpose/standard grade flour can be substituted on a 1-to-1 basis for recipes that have ½ to 1 teaspoon of baking powder per 125 grams/1 cups of self-raising flour. If the recipe requires more than 1 teaspoon per cup, simply add the extra baking powder to the recipe to make up the difference. Self-raising/rising flours may already contain salt so this may need to be omitted from the recipe as well. For this recipe, the plain flour can be substituted on a 1-to-1 basis with self-raising flour.

    Sugar - I used caster sugar.

    Baking Powder - the leavener used in this recipe. Many older traditional recipes for soetkoekies use baking soda (bicarbonate of soda or bread soda) and cream of tartar.

    Cinnamon, ginger, cloves and nutmeg give a nice spiced flavour.

    Dessert wine/moskonfyt - this is a modern option for these soetkoekies. Traditionally soetkoekies are made with moskonfyt. Moskonfyt is a syrup made from fermented grape must (or fermented grape juice). Moskonfyt is a traditional syrup that originated in the Western Cape, South Africa.

    Eggs to bind the cookies (koekies) together.

    Test the freshness of your baking powder or baking soda (bicarbonate of soda or bread soda) by placing a small amount in some boiling water. If it bubbles and fizzes, it's good to use!

    Salt is a crucial ingredient in all baked goods. I use table salt in all my recipes. One teaspoon of table salt equals 1.5 teaspoons of Morton Kosher Salt equals 2 teaspoons of Diamond Crystal.

    Soetkoekies ingredients.

    Room Temperature Ingredients

    Use room temperature ingredients! Using room temperature ingredients ensures that ingredients in the batter or dough will incorporate easier. Take note that room temperature refers to around 20°C/68F.

    • To bring eggs to room temperature quickly, place them into warm water for about 10 to 15 minutes.
    • To bring butter to room temperature quickly, cut the butter into cubes and zap in the microwave at 20% power in 10-second intervals. Or place the cubes in a bowl over warm water (such as with a double boiler) over low heat for 1 minute!
    • Milk, buttermilk, and cream can be brought to room temperature by zapping in the microwave at 20% power in 10-second intervals. Or on a low heat for a minute or two swirling every 10-15 seconds.

    Weighing Ingredients

    Weighing & Measuring Ingredients

    Weighing ingredients with a kitchen scale is more accurate than using measuring cups. All my recipes are developed and tested using grams only.

    However, I have activated the metric-to-cup conversions. Simply click on "cups" or "metric" for your preferred measurements. For these conversions, cups are equal to 240 millilitres/8 fluid ounces, tablespoons are 15 milliliters and teaspoons are 5mL.

    How to Make Soetkoekies

    Step 1 - In a large bowl or the bowl of a stand mixer combine the flour, sugar, salt, baking powder, ground ginger, ground cinnamon, ground cloves and ground nutmeg. Stir or whisk together.

    Step 2 - Add the softened butter to the flour and work into the flour until the mixture resembles wet sand. This can be done by using the paddle attachment of a stand mixer on the lowest setting.

    Step 3 - Beat together the eggs and sweet wine (or moskonfyt). Add to the flour mixture and mix through until you have a soft dough. Again this can be done at a low speed using the paddle attachment.

    Step 2 - Hand holding up the butter-flour mixture to show the fine crumbs - wet sand texture.
    Step 3 - soetkoekie dough on stand mixer paddle.

    Step 4 - On a clean work surface, knead the dough a few times to bring all the dough together. Wrap in cling film or plastic wrap, or place in an airtight container and allow the dough to rest for at least an hour, or overnight.

    TIP - If it's a bit warm, rest the dough in the fridge.

    Step 5 - Preheat the oven to 200°C/390F (180°C fan). Prepare a baking sheet by lining the sheet with baking paper or a silicone baking mat.

    Step 6 - On a well-floured surface, roll out the dough to about 3-5mm thick. Cut out biscuits using a cookie cutter of choice. Place on the baking sheet about 5cm (about 2") apart. Bake for 8 to 12 minutes. The sheet may need to be turned halfway through baking to ensure an even bake.

    Step 6 - rolled out and cut out biscuits.

    TIP - for crispier soetkoekies, baked them a bit longer.

    Step 7 - Place the baked biscuits on a cooling rack and allow them to cool completely before storing them in an airtight container for up to 2 weeks.

    Soetkoekies on a cooling rack.

    Pro Tips for this Recipe

    Ovens

    The temperatures stated are for conventional ovens. For convection, fan-forced, fan-assisted, or air-fryers, the temperature must be reduced by 20°C/25°F.

    For baking, make sure the oven is fully preheated, and that the rack is in the middle of the oven. Open the oven as little as possible. For best baking results use an oven thermometer.

    Remember that all ovens work slightly differently and bake times may need to be adjusted for your specific oven.

    Bakeware

    Metal bakeware is superior when it comes to baking biscuits, cookies, brownies, muffins and quick bread, scones, cakes. These heat up and cool down faster than glassware. Glassware is heavier, heats up and cools down slower than metal and is more suited for bread puddings, pies, crisps, crumbles and cobblers.

    Pin for Later

    Pile of soetkoekies on a plate.

    Other Biscuits and Cookies Recipes to Try

    • Chocolate chip espresso cookies on top of each other on a baking tray.
      Chewy Coffee Cookies
    • Vanilla sugar cookies strewn on a baking sheet.
      Soft Chewy Vanilla Cookies
    • Lemon biscotti with a lemon glaze on a baking tray.
      Easy Lemon Biscotti
    • Hand holding a ginger snap.
      The Best Ginger Biscuits

    Rate & Review!

    If you made this recipe, please leave a star rating! It gives my readers and me helpful feedback. If you want more recipes, subscribe to my newsletter, and follow me on Instagram, Pinterest, and Facebook!

    Recipe Card

    Stack of soetkoekies.

    Soetkoekies

    Angie Dixon
    These easy delicious homemade spiced butter biscuits or soetkoekies are the perfect everyday biscuit or cookies. These biscuits pair well with a cup of tea or coffee without being overly sweet.
    5 from 3 votes
    Print Recipe Pin Recipe Email Recipe Save Recipe Saved!
    Prep time.Prep Time 15 minutes mins
    Cook time.Cook Time 8 minutes mins
    Resting Time 1 hour hr
    Total time.Total Time 1 hour hr 23 minutes mins
    CourseCourse Dessert, Snack
    CuisineCuisine South African
    Servings 50 biscuits

    Equipment

    • Stand Mixer optional
    • Baking Tray

    Ingredients
     
     

    • 360 grams plain flour (all-purpose/standard grade)
    • 150 grams white granulated sugar (caster/granulated)
    • 230 grams butter
    • 2 teaspoon baking powder
    • ½ teaspoon ground cloves
    • ½ teaspoon ground nutmeg
    • 1½ teaspoons ground cinnamon
    • 1½ teaspoons ground ginger
    • 2 eggs (medium/large/size 6)
    • 4 tablespoons dessert wine/moskonfyt
    Prevent your screen from going dark

    Instructions

    • In a large bowl or the bowl of a stand mixer combine the flour, sugar, salt, baking powder, ground ginger, ground cinnamon, ground cloves and ground nutmeg. Stir or whisk together.
      360 grams plain flour, 150 grams white granulated sugar, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, 1½ teaspoons ground cinnamon, 1½ teaspoons ground ginger, 2 teaspoon baking powder
    • Add the softened butter to the flour and work into the flour until the mixture resembles wet sand. This can be done by using the paddle attachment of a stand mixer on the lowest setting.
      230 grams butter
    • Beat together the eggs and sweet wine (or moskonfyt). Add to the flour mixture and mix through until you have a soft dough. Again this can be done at a low speed using the paddle attachment.
      2 eggs, 4 tablespoons dessert wine/moskonfyt
    • On a clean work surface, knead the dough a few times to bring all the dough together. Wrap in cling film or plastic wrap, or place in an airtight container and allow the dough to rest for at least an hour, or overnight.
    • Preheat the oven to 200°C/390F (180°C fan). Prepare a baking sheet by lining the sheet with baking paper or a silicone baking mat.
    • On a well-floured surface, roll out the dough to about 3-5mm thick. Cut out biscuits using a cookie cutter of choice. Place on the baking sheet about 5cm (about 2") apart. Bake for 8 to 12 minutes. The sheet may need to be turned halfway through baking to ensure an even bake.
    • Place the baked biscuits on a cooling rack and allow them to cool completely before storing in an airtight container for up to 2 weeks.

    Notes

    Plain flour can be substituted on a 1-to-1 basis with self-raising flour. But then leave out the baking powder and salt. 
    These biscuits can be made by hand or with a stand mixer.
    If it's a bit warm, rest the dough in the fridge.
    For crispier soetkoekies, baked them a bit longer

    Nutrition

    Serving: 1biscuit | Calories: 76kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Sodium: 32mg

    Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. All temperatures stated are conventional, unless otherwise stated. Recipes tested in grams and at sea level.

    Tried this recipe?Let us know how it was!
    « Melkkos
    Raspberry and White Chocolate Loaf Cake »

    Reader Interactions

    Comments

      Leave a question, comment, or review :) Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Marina Natalie Montanari says

      December 07, 2023 at 3:50 am

      I have just prepared the dough and this recipe is the closest in taste to the one my late grandmother used. Sadly her recipe is lost. Yours took me right back to my childhood where we used to steal pieces of the raw cookie dough straight from the fridge. Thanks for rekindling this memory for me. I am looking forward to the end result. Sadly I had to find a substitute for moskonfyt as I am in Switzerland. I used port wine. The taste of the dough is still yummy. I used half port and half milk as I wasn't sure how it would turn out. Merry Christmas from Switzerland xxx

      Reply
      • Mary-Lou Watkins says

        December 07, 2023 at 9:05 am

        It's wild how food can transport us to another time in our life, I'm so happy these memories were rekindled for you. Hope they turned out great! Merry Christmas from NZ 🙂

        Reply
    2. Martina says

      August 19, 2023 at 2:04 am

      Hi, about the moskonfyt, that is an South African thick grape syrup used as an jam or sweetener.

      Reply
      • Mary-Lou says

        August 21, 2023 at 8:47 am

        Yes it is.

        Reply
    3. Ginger Bester says

      August 06, 2023 at 2:28 pm

      How much baking powder does this recipe require? I don't see it in the list of ingredients.

      Reply
      • Mary-Lou says

        August 06, 2023 at 2:52 pm

        Hi, 2 tsp - I have also purged the cache so it should be showing up.

        thanks!

        Reply

    Primary Sidebar

    Stack of soetkoekies.

    Welcome to Salty Ginger

    Hi, I’m Angie Dixon, the cook, photographer, and creator behind Salty Ginger! Here, you will find easy-to-follow recipes for the home cook and baker!

    More about me →

    Let's Keep in Touch!

    Popular Recipes


    These are the most popular recipes on Salty Ginger right now!

    • Condensed milk cookies on a baking sheet.
      Condensed Milk Biscuits (Cookies)
    • Peppermint crisp tart in a serving dish, with a serving spoon, sprinkled with pieces of peppermint crisp.
      Peppermint Crisp Tart
    • Slice of milk tart on a plate with a piece on a fork.
      No-Bake Milk Tart
    • Buttermilk rusks on a plate.
      Buttermilk Rusks (Karringmelk Beskuit)

    Father's Day Recipes


    Are you looking to spoil your dad this coming Father's Day? Here are a few recipes to make him feel special!

    • Biscoff brownie propped on another brownie to show fudgy center.
      Easy Swirled Biscoff Brownies
    • Sliced Biscoff blondie showing the swirl of Biscoff spread through the blondie.
      Biscoff Blondies
    • Sliced tomato puff pastry tart showing cheese, tomatoes and red onion.
      Tomato Puff Pastry Tart
    • Three lemon bars stacked on each other with a dusting of icing sugar.
      Easy Lemon Slice

    Let's Get Social


    Footer

    Stack of soetkoekies.

    ↑ back to top

    About

    Contact

    Products I Use

    Recipes

    Subscribe

    • https://www.facebook.com/marylousaltyginger
    • https://www.instagram.com/marylou_saltyginger/
    • Threads
    • https://www.pinterest.nz/marylou_saltyginger/_created/

    Privacy Policy

    Terms of Use

    Photo and Recipe Policy

    COPYRIGHT © 2024 SALTY GINGER | ALL RIGHTS RESERVED

    69 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required