Spice biscuits ('Soetkoekies')
User Reviews
5
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Prep Time
15 mins
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Cook Time
12 mins
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Resting time:
1 hr
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Total Time
1 hr 27 mins
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Servings
48 biscuits
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Calories
81 kcal
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Cuisine
South African
Spice biscuits ('Soetkoekies')
Description
Spice biscuits ('Soetkoekies') combine an array of ground warming spices—cinnamon, ginger, nutmeg, and cloves—with flour and baking powder, producing a richly flavored biscuit dough. The dough incorporates butter, sugar, vanilla, and eggs beaten until fluffy before folding in the dry ingredients. Resting the dough chilled allows the flavors to meld and prevents spreading during baking.
Baked at moderate heat, these biscuits develop a firm structure suitable for holding their shape while offering a tender crumb inside. The balanced spice mix provides a comforting aroma, making them an appropriate accompaniment for tea or coffee.
The recipe finishes with a detailed preparation and chilling step, emphasizing proper dough handling for optimal texture and final result.
Ingredients
- 420 grams plain flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt 2.5.ml
- 1 teaspoon ground cinnamon 5ml
- 1 teaspoon ground ginger 5ml
- 1 teaspoon ground nutmeg 5ml
- 1 teaspoon cloves 5ml, ground
- 225 grams butter room temperature, salted or unsalted
- 160 grams sugar
- 1 teaspoon vanilla extract
- 2 egg room temperature
Instructions
- In a bowl, sift the plain flour, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg and ground cloves together.
- In a separate large bowl, add the butter, sugar and vanilla extract. Beat them together with an electric hand mixer, or a stand mixer, for 5 minutes until the mixture turns light and fluffy.
- Add the two large eggs to the butter and sugar mixture and beat until well combined. Don't worry if it looks slightly curdled, this is expected.
- Add the dry ingredients to the wet ingredients. Fold together with a spatula or wooden spoon until you have what looks like a dry, crumbly mixture.
- Set the spatula aside and use your hands to lightly work the dough until you form a ball. You can do this inside the bowl.
- Tip the dough out onto a large piece of cling film. Flatten it into a thick disc and tightly cover it with the cling film. Place the dough in the fridge for at least an hour to firm up.
- Preheat the oven to 180C/356F/gas mark 4 and prepare a baking sheet with baking paper or silicone baking mats. You may need a few trays depending on the sizes you have available.
- On a lightly floured surface, roll the biscuit dough out to 3-5mm thickness and cut out shapes using a cookie cutter.
- Transfer the biscuits to the prepared baking sheets. We recommend placing the biscuits on their baking sheets in the fridge for 10 minutes. This helps them retain their shape better during baking, especially if you have intricate cookie designs. The chilled dough will hold its form nicely, resulting in beautifully baked cookies.
- Bake the biscuits for 13-15 minutes or until the tops are a light golden brown.
- Allow them to firm up for 5 minutes on their baking trays and then move them onto a wire rack to cool down.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48biscuits
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Calories | 81kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 17mg | 6% |
| Sodium | 76mg | 3% |
| Potassium | 14mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 127IU | 3% |
| Vitamin C | 0.001mg | 0% |
| Calcium | 14mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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