Recipe of the Quarter: Soetkoekies - Sweet Wine and Spice Cookies from South Africa

11/19/2010

Yield: Approximately 30 two inch cookies

Ingredients

• 4 tablespoons butter, softened
  
• 2 -2 1/4 cups all-purpose flour
  
• cooking spray
  
• 1 teaspoon baking soda
  
• 1 teaspoon ground cinnamon
  
• 1/2 teaspoon ground ginger
  
• 1/4 teaspoon ground cloves
  
• 1/4 teaspoon salt
  
• 1 1/4 cups dark brown sugar
  
• 1 egg, lightly beaten
  
• 1/4 cup port wine (or Madeira or a sweet sherry)
  
• 1/2 cup blanched almonds, finely chopped
  
• 15 whole blanched almonds, split lengthwise into halves
  
• 1 egg white, combined with 2 teaspoons of water and beaten to a froth

Method

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. 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.
2. 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.
3. 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.
4. 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 touch. 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

---

 
Let us help you plan your dream safari. call toll-free: 888.227.8311    or email us today

  |    |   Share