September 2021

Rooibos Soetkoekies.

September is the start of Spring and Heritage Month, a time to celebrate all things South African. These Rooibos Soetkoekies are baked with Natura Sugars Golden Light Brown Sugar and dusted with Natura Sugars Golden Caster Sugar.

INGREDIENTS

Cake Flour 550g
Baking Powder 2 tsps
Bi-Carbonate of Soda 1 tsp
Rooibos Tea 1½ tsps (1 teabag)
Butter 250g
Eggs 2
Vanilla Essence 1 tsp
Natura Sugars Golden Light Brown Sugar 200g

Rooibos Tea 1½ tsps (1 teabag)
Natura Sugars Golden Caster Sugar 100g

METHOD

Sift the cake flour, baking powder and bi-carbonate of soda together into a large mixing bowl, add in the Rooibos tea leaves and mix. Add the butter and rub together with the flour until you get a crumbly mix.

In a clean bowl, whisk together the eggs, vanilla essence and Natura Sugars Golden Light Brown Sugar and add to the flour mixture. Mix together until a dough forms. Roll into a ball and cover with plastic wrap and allow to rest in the fridge for at least 30 minutes.

Remove the dough from the fridge, and working on a well floured surface roll out the dough to approximately 6mm thick. Cut out your cookies shapes and place on a tray lined with baking paper.

Bake at 180˚C for 10-15 minutes.

Once cool, mix the Rooibos tea leaves with the Natura Sugars Golden Caster Sugar and sprinkle generously over the soetkoekies.