hetta’s soetkoekies
Prep time
Cook time
Total time
Serves: 60 small cookies
  • 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
  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.
Recipe by Anél Potgieter at https://anelpotgieter.com/?p=6912