Tag Archives: Soetkoekies

#soetkoekies with festive butterscotch windows

#soetkoekies with festive butterscotch windows

Outydse soetkoekies with butterscotch windows

How festive and lovely are these old fashioned soetkoekies? To make these I used my old soetkoekie recipe and added these fun Christmas butterscotch windows. The little windows aren’t just pretty but it gives the overall cookie an extra crunchy texture and delicious caramel flavour. The comforting aromas of cinnamon, ginger, cloves and nutmeg brings back such happy memories of my grandmother’s farmhouse kitchen. Happy baking!

They also make a perfect Christmas gift

They also make a perfect Christmas gift

Soetkoekies with festive caramel windows
Recipe makes 45 cookies
4 x (250ml) 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
15 butterscotch sweets

Sift the 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. Use small Christmas motif cutters to cut shapes out of the centre of the circle cookies. (You can re-roll any extra dough to make more cookies). Put the dough circles on a lined baking tray. Using a pestle and mortar, crush the butterscotch sweets into a course powder, then fill the holes with the crushed sweets. Bake the cookies for 15-20 minutes until the edges have just browned. If you see there is little holes in the window just add a bit more butterscotch and pop back in the oven for another minute or two. Leave to cool on the tray for 5 minutes before transferring to a cooling rack to cool down completely.

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christmas baking frenzy

christmas baking frenzy

Let me be totally honest, I am not the best of a bakers however when December finally comes around I invariably find myself caught up in a pre-Christmas baking frenzy. There are baking tins everywhere with me measuring, beating, whisking and tasting. I do not think I am alone in this festive baking bedlam. Whether your preference is for ‘soetkoekies’, ginger biscuits, “ystervarkies” (lamingtons), Hertzoggies or just your regular oats biscuit – for better or for worse we are all participants in the annual, global cookie bake bonanza.

Dine's "Pon's ystervarkies"

Dine’s “Pon’s ystervarkies”

I chatted to Dine van Zyl, SA’s very own “boerekos” queen. Her favourite cookies at this time of year are “ystervarkies”. But these are not your traditional chocolate and coconut ‘ystervarkies” (lamingtons)but a delicious mix of dates and nuts rolled in cornflakes. Once prepped and baked, these enticing nibbles look like small porcupines (ystervarkies) that have just rolled in dried leaves and crept out from under a tree. To cute and such a treat…

It was her father’s favourite, and hence the name, “Pon ‘s ystervarkies”. These are utterly delicious and adorable! Thank you Dine.

“Pon’s Ystervarkies”
250g soft butter
½ cup sugar
1 egg
2 cup flour
1 t baking powder
1½ cup walnuts , chopped
½ cup dates, chopped
2 ½ cups cornflakes

Beat the butter and sugar and mix in the egg. Sift the flour and baking powder and fold it into the butter mixture. Add the nuts and dates and mix well. Take teaspoons full of the dough, roll these in corn flakes and place the cookies carefully on a baking tray – be cautious not to crush or break the cornflakes. Bake in the oven for 15 to 20 minutes at 180ºC .

For the soetkoekies recipe click here.

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love + hetta’s soetkoekies + the engagement #gift

love + hetta’s soetkoekies + the engagement #gift

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{love is a strange thing}
Love is a strange and wonderful thing. Within the cycle of life, love usually takes the following course… you first want to rip the other persons’ clothes off, then you fall in love, get engaged, get married, settle down and live happily ever after … or not so happily ever after. In this day and age it seems more and more the latter – those bonds that are too often broken by not so happy divorces.

{hetta’s soetkoekies}
So you will understand my excitement and surprise when I got an invitation to an engagement! But my dilemma was what to give to this fabulous couple for an engagement #gift? I then remembered Hetta van Deventer-Terblanche’s Soetkoekies at the recent #cookieswop. When I bit into Hetta’s cookies it took me way back to my Tannie Miena op die plaas just outside Harrismith in the Free State. Tannie Miena supplied the tuisnywerheid op die dorp with baked goods. One of her most irresistible creations was these spicy cookie surprises. Every time we arrived on the farm she would hug me and gently press a few cookies in my hand – with her warm, soft bakers hands… these were Soetkoekies, made with the only ingredient she knew…love.

{the engagement #gift}
So I decided to bake these nostalgic Soetkoekies for Steve and Rebecca’s engagement. It was perhaps a small token by the measure of things these days but it was my gift for them both … made with love and tied together with the ribbons of friendship.

{the couple}
To Steve and Rebecca: May your love and life together be forever eternal, spiced with passion, fun and that special kind of love that lasts forever. Love me.

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hetta’s soetkoekies
 
Prep time
Cook time
Total time
 
Author:
Serves: 60 small cookies
Ingredients
  • 4 cups (4 x 250ml) cake flour
  • 1 ½ cup (375ml) sugar (I used castor sugar)
  • 1 tsp (5ml) ground cinnamon
  • 1tsp (5ml) ground ginger
  • 1tsp (5ml) ground cloves
  • ½ tsp (2.5ml) salt
  • 1 cup (250ml) butter
  • ¼ cup (60ml) cooking fat (I replaced this with butter)
  • 1 tsp (5ml) bicarbonate soda
  • 2 Tbsp (30ml) luke warm water (I used 4 Tbsp water)
  • 1 egg, beaten
  • My addition: cinnamon sugar for dusting after baking
Instructions
  1. Preheat the oven to 200°C. {Hetta’s recipe says that you have to make the dough the day before and let it stand overnight, I did not have time to do that so I baked mine immediately}*
  2. Sift the flour, salt and spices together. Add the sugar.
  3. Rub in the butter and fat until the mixture resembles breadcrumbs.
  4. Dissolve the bicarbonate soda in the water and add to the beaten egg.
  5. Add the egg mixture to the flour mixture to make a dough. Knead until thoroughly mixed. {Leave to stand overnight}*
  6. Roll out the dough on a lightly floured surface to a thickness of 5 mm.
  7. Cut out rounds with cookie cutter and stamp a message on with cookie stamp.
  8. Place on a greased baking tray and bake for 10 minutes.
  9. Place biscuits on a wire rack, sprinkle immediately with some cinnamon sugar and cool.

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