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Soetkoekies - Sweet Wine and Spice South African Cookies

Soetkoekies - Sweet Wine and Spice South African Cookies created by luvinlif2k

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

Ready In:
30mins
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@CaliforniaJan
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@CaliforniaJan
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"I got this from a very old (1970) African Cookbook and am posting it for the ZWT 4."
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  1. luvinlif2k
    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
    Reply
  2. luvinlif2k
    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
    Reply
  3. luvinlif2k
    Soetkoekies - Sweet Wine and Spice South African Cookies Created by luvinlif2k
    Reply
  4. CaliforniaJan
    I got this from a very old (1970) African Cookbook and am posting it for the ZWT 4.
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