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Fresh Living Network
Old-fashioned soetkoekies

Old-fashioned soetkoekies

The dough can also be rolled into a salami shape, then wrapped and frozen to be sliced and baked later.
75
RECIPE TYPE:Finger food
 
Method
  • Cream butter until soft, gradually adding sugar until creamed and fluffy.
  • Beat eggs into mixture one at a time until combined.
  • Sift flour, baking powder, vanilla and salt together into a bowl and repeat a second time.
  • Use a spatula to add dry ingredients to creamed mixture.
  • Knead mixture lightly by hand to form a manageable dough.
  • Leave to rest for 30 minutes at room temperature.
  • Preheat oven to 180°C. Set oven racks 1-2 slots above the middle.
  • Line 2 large baking sheets with baking paper.
  • Dust work surface lightly with flour and roll out dough until 2-3mm thick.
  • Use a 4-5cm cookie cutter to cut biscuits from dough and space 2cm apart onto baking trays. Knead dough and repeat to use up scraps.

Glaze:

  • Beat egg and milk together and brush over biscuits. Sprinkle with sugar and cinnamon.
  • Bake for 8-10 minutes, or until golden brown. Cool on a wire rack and store in airtight containers between layers of greaseproof paper.
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EXCLUSIONS

Dairy free Dairy free Dairy free Dairy free

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