An epicurean adventure to: South Africa
Ask ten oumas, and you’ll get ten versions of Outydse Soetkoekies, each with their own twist! Some with spice, some without, some thick enough to survive a school lunchbox apocalypse!
Our version? It’s all about flavour and finesse. Clean, classic, finish en klaar.
We use no less than FOUR warming spices (in lekker generous South African measure, of course).
The dough is rolled thin for a crisp little snap, and we skip the egg wash entirely because glossy koekies are fine, but we’re after understated elegance.
These traditional South African biscuits are proper tea tin royalty: Nostalgic, aromatic and flippen impossible to stop nibbling once you start.
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Soetkoekies in English? "Sweet biscuits". But don’t be fooled by the name - they’re anything but plain.
These spiced little bakes have been gracing South African koekblikke for generations, especially in Afrikaans homes where you were never more than one cup of tea away from a biscuit.
Some say their roots trace back to Dutch settler baking - hence the generous use of spice and butter and the endless variations still floating around.
They’re memory. They’re tradition. They’re what you offer when someone pops in for tea, and you want to say, "I’ve got just the thing."
Recipe highlights
- Packed with four warming spices: Cinnamon, ginger, nutmeg and cloves.
- Spiced more generously than most recipes.
- Rolled thin (about 3mm) for a delicate snap.
- Nostalgic, elegant and irresistibly nibble-worthy.
- Perfect for tea time, gifting or festive baking.
- Makes a big batch - ideal for filling the cookie tin.
More South African biscuit recipes
If you want to try other South African biscuits, give condensed milk biscuits, Romany creams, and Hertzoggies a go. They’re all proper classics with their own tasty spin.
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
The spices - More is more!
We don’t shy away from spice in this recipe - not even a little!
In fact, we use about three times as much as many soetkoekie recipes out there. But don’t worry, it’s not overwhelming. It’s balanced, aromatic and just right.
Ground cinnamon, ginger, nutmeg and cloves - just saying them out loud feels like stepping into a warm kitchen with your favourite people and something good in the oven. Pure koekie comfort.
If you’re spice-sensitive (or baking for someone who is), you can tweak the levels to taste. Prefer more cinnamon and less clove? Go for it. Want to try cardamom or allspice? Why not.
But for us, this combination is the sweet spot: Nostalgic, warming and deeply fragrant.
Butter
We use unsalted butter in this recipe, but if salted butter is what you’ve got on hand, go ahead and use it.
What matters is that your butter’s just soft enough to press a finger into. Too cold, it won’t cream properly. Too soft, and the cookies might spread too much in the oven.
Eggs
We use two large eggs (about 60g each in the shell), and they should be at room temperature.
Cold eggs can cause the butter to seize and affect the texture of your dough.
Quick tip
To quickly bring fridge-cold eggs up to room temperature, place them in a bowl with warm water for about 10 minutes.
Step-by-step instructions
1. In a medium bowl, sift together the flour, baking powder, salt, cinnamon, ginger, nutmeg and cloves.
2. In a large bowl, add the butter, sugar and vanilla extract. Beat with an electric hand mixer or stand mixer for 3-4 minutes, until pale and fluffy.
3. Crack in the two eggs and beat until fully combined. Don’t worry if the mixture looks a little curdled - this is perfectly normal.
4. Add the sifted dry ingredients to the butter mixture.
5. Fold everything together using a spatula or wooden spoon until the dough looks dry and crumbly.
6. Set the spatula aside and use your hands to gently bring the dough together until it forms a soft, cohesive ball with no dry patches of flour left. You can do this right in the bowl.
7. Turn the dough out onto a large piece of cling film, flatten it into a thick disc, wrap it up snugly and place it in the fridge for at least an hour to firm up.
8. On a lightly floured surface, roll the chilled dough out to 3–4mm thickness. Cut into shapes using your favourite cookie cutters.
9. Place the cut biscuits on the trays and chill them in the fridge for 10 minutes. This helps them hold their shape, especially if you’re using detailed cutters.
10. Preheat the oven to 180°C / 350°F (gas mark 4). Line your baking trays with non-stick baking paper. You may need a few trays depending on the size of your batch.
11. Bake for 13–15 minutes, or until the tops are just turning a light golden brown.
12. Let the biscuits firm up on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Variations
- Add lemon or orange zest for brightness.
- Swap vanilla for almond extract to deepen the flavour.
- Adjust the spice levels depending on the season or your mood - more cinnamon in winter, less in summer.
Decoration ideas
- Brush with egg wash for a nice shiny finish.
- Keep it simple and serve plain for that lovely matte look, or dust with a little icing sugar.
- For a bit of sparkle, brush with milk and sprinkle some coarse sugar.
- Royal icing is great if you want to get fancy, especially around Christmas.
- If you’re feeling creative, try edible wafer paper over plain white royal icing. (Check out the photo below!)
Storage
These biscuits keep beautifully in a cookie tin or any airtight container for up to 3 months.
They also freeze really well for up to 6 months, making them perfect for batch baking ahead of time.
FAQ
Yes, you can freeze soetkoekie dough for up to three months.
Just wrap it tightly, pop it in the freezer, and when you’re ready, thaw it overnight in the fridge before rolling and baking as usual.
Soetkoekies go way back to the Dutch settlers who came to South Africa in the 1600s. They brought their love of warm spices like cinnamon, ginger, nutmeg, and cloves - pretty fancy back then!
Over time, these simple, spiced biscuits became a staple in Afrikaans kitchens. Every family has their own spin on the recipe, making soetkoekies a tasty little piece of South African history.
"Soetkoekies" is pronounced roughly as “soot-koo-KEES,” with a short, sharp 'soot' - not drawn out. In English, it literally means “sweet biscuits,” but they’re really spiced treats full of warmth and flavour.
Recipe
Outydse Soetkoekies - South African Spice Biscuits
Ingredients
- 560 grams (19.8 oz) plain flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1½ teaspoon ground cinnamon
- 1½ teaspoon ground ginger
- 1½ teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 250 grams (8.8 oz) butter, softened - room temperature
- 200 grams (7.1 oz) sugar
- 1 teaspoon vanilla extract
- 2 eggs - room temperature
Instructions
- In a medium bowl, sift together the flour, baking powder, salt, cinnamon, ginger, nutmeg and cloves.560 grams (19.8 oz) plain flour, 2 teaspoons baking powder, 1 teaspoon salt, 1½ teaspoon ground cinnamon, 1½ teaspoon ground ginger, 1½ teaspoon ground nutmeg, 1 teaspoon ground cloves
- In a large bowl, add the butter, sugar and vanilla extract. Beat with an electric hand mixer or stand mixer for 3-4 minutes, until pale and fluffy.250 grams (8.8 oz) butter, softened, 200 grams (7.1 oz) sugar, 1 teaspoon vanilla extract
- Crack in the two eggs and beat until fully combined. Don’t worry if the mixture looks a little curdled - this is perfectly normal.2 eggs
- Add the sifted dry ingredients to the butter mixture. Fold everything together using a spatula or wooden spoon until the dough looks dry and crumbly.
- Set the spatula aside and use your hands to gently bring the dough together until it forms a soft, cohesive ball with no dry patches of flour left. You can do this right in the bowl.
- Turn the dough out onto a large piece of cling film, flatten it into a thick disc, wrap it up snugly and place it in the fridge for at least an hour to firm up.
- On a lightly floured surface, roll the chilled dough out to 3–4mm thickness. Cut into shapes using your favourite cookie cutters.
- Place the cut biscuits on the trays and chill them in the fridge for 10 minutes. This helps them hold their shape, especially if you’re using detailed cutters.
- Preheat the oven to 180°C / 350°F (gas mark 4). Line your baking trays with non-stick baking paper. You may need a few trays depending on the size of your batch.
- Bake for 13–15 minutes, or until the tops are just turning a light golden brown.
- Let the biscuits firm up on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Variations
- Add lemon or orange zest for brightness.
- Swap vanilla for almond extract to deepen the flavour.
- Adjust the spice levels depending on the season or your mood - more cinnamon in winter, less in summer.
Decoration ideas
- Brush with egg wash for a nice shiny finish.
- Keep it simple and serve plain for that lovely matte look, or dust with a little icing sugar.
- For a bit of sparkle, brush with milk and sprinkle some coarse sugar.
- Royal icing is great if you want to get fancy, especially around Christmas.
- If you’re feeling creative, try edible wafer paper over plain white royal icing.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
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