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Stack of soetkoekies.

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.
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Prep Time: 15 mins
Cook Time: 8 mins
Resting Time: 1 hr
Servings: 50 biscuits
Calories: 76kcal
Author: Mary-Lou

Equipment

  • Stand Mixer optional
  • Baking sheets

Ingredients

  • 360 grams flour
  • 150 grams caster sugar
  • 230 grams butter
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • teaspoons ground cinnamon
  • teaspoons ground ginger
  • 2 eggs large
  • 4 tablespoons dessert wine/moskonfyt

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 flour, 150 grams caster sugar, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, 1½ teaspoons ground cinnamon, 1½ teaspoons ground ginger
  • 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 | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 32mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 125IU | Vitamin C: 0.003mg | Calcium: 4mg | Iron: 0.4mg

Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly.

Did you make this recipe?Mention @marylou_saltyginger on Instagram and tag or #saltygingerblog so that I can see your creations!
Course :Dessert, Snack
Cuisine :South African
Keyword :soetkoekies, South African biscuits, South African recipes