Outydse Soetkoekies
These Outydse Soetkoekies are the pinnacle of South African Cookie recipes. It's the only sugar cookie recipe you will ever want to make. No funny ingredients, just a simple, straightforward, amazingly deliciously crunchy cookie that turns out perfect every single time! Be prepared, this recipe yields anywhere from 150 to 250 cookies, depending on the size and thickness of the dough when rolled out.
Servings: 150 Large Cookies
Ingredients
- 10 cups Flour
- 500 g Butter
- 10 tsp Baking Powder
- 4 cups Sugar
- 6 Eggs
- ½ Cup Lukewarm Water Use as required
- Pinch Salt
Instructions
- Sift together the flour, baking powder and salt.
- In a medium bowl, cream together the butter and sugar adding the eggs in one at a time while steadily beating.
- Mix in the sifted ingredients until just blended. If the dough is too stiff, you may add a tablespoon of lukewarm water at a time until you reach the desired consistency. The dough should be more dry than wet, not sticky. If you have added too much water you may add a little flour again.
- Cover the dough with cling film and refrigerate for 15-30 minutes.
- Take the dough out of the fridge and allow to soften slightly at room temperature.
- Preheat the oven to 180° Celcius and line two large baking sheets with parchment paper or silicone baking mats.
- On a lightly floured surface roll the dough out to 4 mm thickness. I find that placing the dough between two sheets of baking paper does make it easier to roll out.
- Press out with cookie cutter of your choice.
- Bake in the oven at 180° Celcius for approximately 10 minutes or until golden brown. Remove from the oven, let cool a little and then place onto cooling rack to cool completely before placing it in an airtight container.
Notes
TIPS: Easily half the ingredients to make fewer biscuits.