Easter Soetkoekies

I learnt how to make soetkoekies from Josh’s gran, or Momo as we call her, and let me tell you, it has become my go-to biscuit recipe. What I love most is how adaptable it is. If I am in the mood to switch up the flavour, I simply add whatever I have on hand. Back in 2020, when Covid hit, Easter eggs were not readily available.

However, Speckled Eggs are stocked all year round, so I used those instead, mixing them into the soetkoekie dough, and somehow magic happened ✨ The original recipe appears in the handwritten image.

I find the full recipe makes an amount of cookies for an army, which is how every grandmother cooks, I have discovered. So the rough amounts shown in blue pen on the left of the original recipe are my estimates, I feel it more than anything. For example, the 1.14 egg would simply be one egg.

It is also good to know that when I made my most recent batch, I did not have access to an electric beater to cream the butter and sugar. If your butter is at room temperature, beating it by hand still gives a satisfactory result.

The images below are from this batch.

Beating room temperature butter with the sugar, without an electric beater.

This is what the texture of the dough should look like. If it is too dry, add a bit of milk. If it is too wet, add a bit more flour. You have to feel it.

Before they went into the oven.

The following day during their photoshoot.

If you make them, let me know! I'd love to hear what you think 💖