Soetkoekies 3 Ways—Condensed Milk, Peppermint & Coffee

It’s a delicious spin on the classic South African soetkoekies, with the addition of delicious condensed milk, peppermint & coffee!

Recipe by Tiffany Kate-Lyn Matthews (Inspired by Andriette De le Harpe)
Makes: 24
Preparation time: 15 – 20 minutes
Cooking time: 12 – 15 minutes

Ingredients:

For the soetkoekie dough:

  • 360g unsalted butter, at room temperature
  • 1 cup castor sugar
  • 1 tin sweetened condensed milk
  • 2 tsp vanilla extract
  • 3 cups cake flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 250g peppermint crisp crushed, plus extra for topping
  • 1 ½ Tbsp instant coffee
  • 8 glacé cherries

How To Make Soetkoekies 3 Ways

  1. Preheat oven to 180°C, line three baking trays with baking paper and set aside.
  2. In a large bowl add butter and castor sugar, then beat using an electric hand mixer until pale and fluffy.
  3. Add in condensed milk and vanilla extract, then beat until well combined.
  4. Sift in flour, baking powder and salt.
  5. Mix until well combined and the dough is formed.
  6. Divide the dough into 3 separate bowls.
  7. Add peppermint crisp into one bowl and mix until well, then in the other bowl add coffee and mix until well combined.
  8. Scoop out 1 Tbsp of the dough and roll into balls, place onto the prepared baking trays.
  9. For the condensed milk cookie, press down using your thumb and place glacé cherry in the center, now for the peppermint crisp soetkoekie gently press down, and sprinkle over extra crushed peppermint crisp and lastly for the coffee soetkoekie press down gently using the palm of your hand.
  10. Bake for 12 – 15 minutes.
  11. Once the soekoekies are baked remove from the oven and allow to cool for 1 hour before serving.