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Spice biscuits ('Soetkoekies')
These traditional Spice biscuits are known as 'outydse soetkoekies' in South Africa, meaning 'old fashioned sweet cookies'. They are deeply rooted in the South African baking heritage and is probably one of South Africa's most cherished biscuits. Don't let the simple title fool you though, they are ram-packed with flavour and make the perfect tea-dunking biscuit. Our recipe for spice biscuits is filled with the warm and aromatic tones of cinnamon, ginger, nutmeg, ginger and cloves.
Prep Time
15 mins
Cook Time
15 mins
Resting time:
1 hr
Total Time
1 hr 27 mins
Servings: 48 biscuits
Calories: 81 kcal
Course:
Dessert , Snacks
Cuisine:
South African
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 ground cloves 5ml
- 225 grams butter room temperature, salted or unsalted
- 160 grams sugar
- 1 teaspoon vanilla extract
- 2 eggs 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.
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Nutrition Information
Calories
81kcal
(4%)
Carbohydrates
10g
(3%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.2g
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%)
Nutrition Facts
Serving: 48biscuits
Amount Per Serving
Calories 81
% 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.