Description
These Sweet Biscuits (Soet Koekies) are lightly crisp around the edges, and filled with warm cinnamon and nutmeg flavour. They’re the kind of sweet biscuits that somehow vanish off the cooling rack before they’ve even fully cooled.
Ingredients
Units
Scale
- 125g butter, softened
- 375g sugar
- 3 eggs
- 500g cake flour
- 15ml baking powder
- 5ml ground nutmeg
- 2.5 ml - 1/2 tsp cinnamon powder
- 2.5 ml - 1/2 tsp salt
- 50ml milk, plus extra for brushing
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- Line baking trays with baking paper
- In a large mixing bowl, cream together the 125g softened butter and 375g sugar until light and fluffy.
- Add the 3 eggs one at a time, mixing well after each egg.
- In a separate bowl, sift together the 500g cake flour, 15ml baking powder, 5ml ground nutmeg, 1/2 tsp cinnamon powder, and 1/2 tsp salt.
- Add the dry ingredients to the butter mixture in batches, alternating with the 50ml milk.
- Mix until a soft dough forms. The dough will feel slightly sticky, and that’s completely normal.
- Lightly flour your countertop and hands.
- Roll the dough out to roughly 1/4 inch thickness.
- If the dough sticks too much, chill it in the fridge for 15 minutes before rolling. That little pause makes it much easier to handle.
- Cut into your favourite shapes using biscuit cutters or even a glass if that’s what you’ve got nearby.
- Place the biscuits onto the prepared trays, leaving a little space between them.
- Brush the tops lightly with extra milk for a slight shine.
- Bake for 10 to 15 minutes until the edges are lightly browned.
- Keep an eye on them after the 10-minute mark because they can colour quickly depending on thickness.
- Let the biscuits cool on the tray for 5 minutes before moving them to a wire rack. They firm up a bit as they cool.
Notes
Prepared, tried, and tested by Reshika
