Ingrédients pour Soetkoekies Sweet Wine And Spice South African Cookies
- 1 cup (2 sticks) unsalted butter, softened
- All Purpose Flour
- Cooking Spray
- 1 teaspoon baking soda
- Ground Cinnamon
- Ground Ginger
- Ground Cloves
- 1/4 teaspoon salt
- Dark Brown Sugar
- 1 large egg
- Port Wine
- 1/2 cup blanched almond halves
- Blanched Almonds
- Egg White
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Comment préparer Soetkoekies Sweet Wine And Spice South African Cookies
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Whisk together 3 cups flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cloves, and 1/4 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup softened butter and 1 cup packed brown sugar until light and fluffy.
- Beat in 1 large egg until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1/4 cup sweet wine and 1/2 cup chopped almonds.
- Turn the dough out onto a lightly floured surface and knead until it forms a smooth ball. If the dough is too sticky, knead in up to 1/4 cup more flour, 1 tablespoon at a time.
- Roll out the dough to 1/4 inch thickness. Use a 2-inch cookie cutter or a glass to cut out cookies.
- Place cookies about 1 inch apart on the prepared baking sheets.
- Press a blanched almond half into the center of each cookie.
- Brush the tops of the cookies with the beaten egg white and water mixture.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to two weeks.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
36g
Fat
5g
Carbs
5g
