Outydse Soetkoekies – South African Spice Biscuits

Recipe updated June 2026: Refreshed with clearer texture cues, spice notes, troubleshooting and storage tips. The recipe itself remains unchanged.

What are soetkoekies?

“Soetkoekies” means “sweet biscuits” in Afrikaans, but these are not plain sugar biscuits. They’re South African spiced biscuits, often made with warm spices such as cinnamon, ginger, nutmeg and cloves.

Recipes vary from family to family, which is part of their charm. Some versions are thicker, some use different spice blends and some include extras like sweet wine or almonds. This version is thin, crisp and generously spiced.

Key ingredient notes and substitutions

You’ll find the full ingredient list with measurements in the recipe card at the bottom of the post.

The spice blend

These soetkoekies use cinnamon, ginger, nutmeg and cloves for a warm, aromatic biscuit. The spice level is generous compared with many recipes, but it’s balanced rather than harsh.

If you prefer a milder biscuit, reduce the cloves slightly first. Cloves are the strongest spice here, so a little goes a long way.

Plain flour

Use plain flour/all-purpose flour. Measure by weight if you can, as too much flour can make the dough harder to bring together.

Butter

Use softened butter that is just soft enough to press with a finger. If it’s too cold, it won’t cream properly. If it’s too soft or greasy, the biscuits may spread more in the oven.

Eggs

Use large room-temperature eggs (roughly 60g each in the shell).

Cold eggs can make the butter mixture look split or curdled, although a little curdling after adding the eggs is not a problem.

Quick tip: Place fridge-cold eggs in a bowl of warm water for about 10 minutes to bring them closer to room temperature.

How to make soetkoekies

1. Line a few baking trays with non-stick baking paper and set them aside.

2. In a medium bowl, sift together the flour, baking powder, salt, cinnamon, ginger, nutmeg and cloves.

3. 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. Scrape down the sides of the bowl once or twice so everything mixes evenly.

4. Crack in the eggs and beat until fully combined. Don’t worry if the mixture looks a little curdled; this is normal.

5. Add the sifted dry ingredients to the butter mixture.

6. Fold everything together with a spatula or wooden spoon until the dough looks dry and crumbly.

7. 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.

8. Turn the dough out onto a large piece of cling film, flatten it into a thick disc, wrap it snugly and chill for at least 1 hour. Chilling makes the dough easier to roll and helps the biscuits keep their shape.

9. On a lightly floured surface, roll the chilled dough out to 3–4mm thickness. Roll it as evenly as you can so the biscuits bake at the same rate.

Cut into shapes using your favourite cookie cutters.

10. Place the cut biscuits on the prepared baking trays and chill them in the fridge for 10 minutes. This helps them hold their shape, especially if you’re using detailed cutters.

11. While the cut biscuits are chilling, preheat the oven to 180°C/350°F/gas mark 4.

12. Bake for 13–15 minutes, or until the biscuits are lightly golden and feel set. They will crisp more as they cool.

13. Let the biscuits firm up on the tray for 5 minutes, then transfer them to a wire rack to cool completely.

Troubleshooting soetkoekies

My dough is too crumbly

Work it gently with your hands first. It often looks dry before it comes together. If it still won’t hold, add a tiny splash of milk, one teaspoon at a time.

My dough is too soft to roll

Chill it for longer. If the kitchen is warm, roll half the dough at a time and keep the rest in the fridge.

My biscuits spread too much

The butter may have been too soft, or the cut biscuits may not have been chilled before baking. Chill the shaped biscuits for 10 minutes before they go into the oven.

My biscuits are too hard

They may have been rolled too thin or baked too long. Bake until just lightly golden; they crisp as they cool.

Variations

Citrus soetkoekies – Add a little lemon or orange zest for brightness.

Almond spice biscuits – Swap the vanilla for almond extract for a deeper, bakery-style flavour.

Milder spice – Reduce the cloves slightly if you prefer a gentler biscuit.

Christmas soetkoekies – Cut into stars, trees or hearts and decorate with royal icing or a light dusting of icing sugar.

Decoration ideas

Keep them plain for a traditional matte finish, or dress them up for Christmas and gifting.

• Brush with egg wash for a glossy finish.
• Brush with milk and sprinkle with coarse sugar before baking.
• Dust cooled biscuits with icing sugar.
• Decorate with royal icing if you want a festive biscuit.
• Use edible wafer paper over plain white royal icing for a special occasion finish.

Storage

Store cooled soetkoekies in an airtight container or biscuit tin for up to 3 months.

Let them cool completely before packing them away, or trapped steam can soften the biscuits.

Freezing

The baked biscuits freeze well for up to 6 months. Store them in a freezer-safe container with baking paper between layers if needed.

You can also freeze the dough for up to 3 months. Thaw it overnight in the fridge before rolling and baking.

FAQ

More South African sweet recipes

If you love old-school South African baking, try my South African pancakes, milk tart with condensed milk, malva pudding, peppermint crisp tart, Hertzoggies or condensed milk cookies.

For more biscuit-tin favourites, try my Romany Creams or coconut date balls.