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    You are in: Home / Recipes / Soetkoekies - Sweet Wine and Spice South African Cookies Recipe
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    Soetkoekies - Sweet Wine and Spice South African Cookies

    Soetkoekies - Sweet Wine and Spice South African Cookies. Photo by luvinlif2k

    1/1 Photo of Soetkoekies - Sweet Wine and Spice South African Cookies

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    CaliforniaJan's Note:

    I got this from a very old (1970) African Cookbook and am posting it for the ZWT 4.

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    2-inch ...

    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.

    Ratings & Reviews:

    • on July 30, 2008


      7/30 - I've returned to increase the rating on this cookie. I never make rolled and cut cookies and I'm returning to make more of this one. The longer these were around, the more I enjoyed snacking on them. This made a nice cookie and was a wonderful way to put my Madeira to use. Two other substitutions I made (besides the Madeira) were: 1/4 c. almond meal instead of chopped almonds, and Splenda Brown Sugar Blend instead of straight brown sugar. All substitutions worked out just fine. I will keep this on hand in case I need a use for Madeira, Port or Sherry. Thanks! Reviewed for ZWT4

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    Nutritional Facts for Soetkoekies - Sweet Wine and Spice South African Cookies

    Serving Size: 1 (826 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 99.0
    Calories from Fat 27
    Total Fat 3.0 g
    Saturated Fat 1.1 g
    Cholesterol 11.1 mg
    Sodium 81.0 mg
    Total Carbohydrate 16.1 g
    Dietary Fiber 0.5 g
    Sugars 9.1 g
    Protein 1.7 g

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