Soetkoekies by Anel Potgieter

Legend has it, that a culture has to be tasted to be understood and from experience, the proof is in our Proudly South African dishes! Anel’s Soetkoekies translated as “Sweet Cookies” are a South African Tradition and while there are some variations of the recipe passed down from family-to-family, they’re still our favourite tea-time treat…
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Soetkoekies (Anel Potgieter)
4 cup (1000ml) cake flour
1 ½ cup (375ml) castor sugar
1 tsp (5ml) ground cinnamon
1tsp (5ml) ground ginger
1tsp (5ml) ground cloves
½ tsp (2.5ml) nutmeg
½ tsp (2.5ml) salt
1 cup (250ml) butter, room temperature
¼ cup (60ml) cooking butter, melted
1 tsp (5ml) bicarbonate soda
5 Tbsp (75 ml) luke warm water
1 egg, beaten
Mix flour, salt and spices together. Add the sugar.
Rub in the butter until the mixture resembles breadcrumbs.
Dissolve the bicarbonate soda in the water and add to the beaten egg.
Add the egg mixture to the flour mixture to make a dough.
Knead until thoroughly mixed.
Divide dough into two, then wrap in cling wrap and chill for at least two hours or overnight.
Preheat the oven to 190°C. Roll out the dough (take out of fridge 5 minutes prior rolling out) on a lightly floured surface to a thickness of 5 mm and cut out circles.
Put the dough circles on a lined baking tray.
Bake the cookies for 10 minutes until the edges have just browned.
Leave to cool on the tray for 5 minutes before transferring to a cooling rack to cool down completely.

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