Outydse Soetkoekies - South African Spice Biscuits
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.
Print Recipe
Save
Servings: 48 biscuits
Calories: 100kcal
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
Calories: 100kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 104mg | Potassium: 18mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 140IU | Vitamin C: 0.005mg | Calcium: 15mg | Iron: 1mg
