Soetkoekies: Sugar and Spice from South Africa

I am sure Susan, over at the oft-mentioned FoodBlogga, is glad that this is my second-last post to her awesome event. Eat Christmas Cookies was such a joy for me to be a part of, and brought me back to a lot of my childhood memories as well as gave me a chance to venture forth into new experiments and adventures of my own. With so many amazing entries from around the world, I'm amazed that my oven isn't already running overtime trying everything out! I'm sure I'll never be lacking for inspiration in the years to come (and nor will my mom, sister, dad or fiance Andrew be lacking for cookies, haha). These cookies stand for an important part of who I am and what my childhood was - not the recipe exclusively, but it's origin and who I remember when I think of it.


Soetkoekies are of Dutch origin and apparently have been a favourite South African tin filler for many years. The reason these are a nostalgic find for me is that my beloved teacher Verity (of MLCP fame) is from South Africa, and of Dutch descent herself. Her beautiful features, accent and zest for life and learning are the most fetching qualities of anybody I know. She is undoubtedly the reason why I began to like writing in the first place (I used to HATE writing back in Ellesmere Montessori, my school from 3 - 7 years old). So, thank you, V. These are for you, and see you Tuesday!


Spices, sugar & wine get blended up all together in a cookie, so what could be better for Christmas?


Soetkoekies
36 Cookies
1 cup flour
1 cup buckwheat flour
½ teaspoon baking soda
½ teaspoon cream of tartar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup brown sugar
4 ounces chopped almonds
¼ cup softened butter
2 eggs, lightly beaten
¼ cup port wine

1. Preheat oven to 350 degrees F. Lightly spray or grease a cookie sheet.
2. Sift together the flour, baking soda, cream of tartar, cinnamon, ginger, nutmeg, ground cloves, brown sugar, and almonds in a large bowl.
3. Add the butter blend into the flour mixture.
4. Add the beaten eggs and red wine and mix dough together until it can be formed into a ball.
5. Roll dough into walnut-sized balls and place on cookie sheets about 2" apart.
6. Bake for 12-15 minutes - until golden brown. Remove to a rack to cool completely.

Amount Per Serving
Calories: 81.7
Total Fat: 3.3 g
Cholesterol: 15.2 mg
Sodium: 15.5 mg
Total Carbs: 11.6 g
Dietary Fiber: 0.8 g
Protein: 1.8 g