480 g cake flour
5 ml cream of tartar
5 ml bicarbonate of soda
2 ml salt
5 ml cinnamon or mixed spice (optional)
160 g butter, cut into small cubes
125 ml LANCEWOOD® Buttermilk
1 extra large egg(s)
200 ml sugar
5 ml vanilla essence
Sift the flour, cream of tartar, bicarbonate of soda, salt and spices (optional) together. Add the butter and rub into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
Beat the buttermilk, egg, sugar and vanilla essence together. Add to the flour mixture and mix to a dough. Cover with cling wrap and refrigerate for 30 minutes.
Roll out to 3 mm thickness on a surface sprinkled lightly with flour. Dust the rolling pin regularly with flour to prevent it from sticking to the dough.
Cut out shapes (120 cookies x 5 cm each) on baking sheets lined with baking paper.
Refrigerate for 30 minutes before baking. Bake for 10 minutes.
Transfer to a wire rack to cool. Store in an airtight container.
HINTS & TIPS:
Use a spatula to lift soetkoekies from the surface onto baking sheets.
