Soetkoekies (with coconut and vanilla)

We have been experimenting with different flours and recipes for my husband who has celiac disease. We baked the most wonderful biscuits a few weeks ago and it came out tasting lovely.

The kiddies couldn’t eat enough of it and my husband had snacks for a few weeks 🙂 These wonderful South African biscuit recipe is as old as time… A soetkoekie (which translates directly to sweet cookie/biscuit) is as it’s name suggests, sweet, but wonderful with a hint of coconut inside.

This is the recipe for the wonderful recipe from South Africa, soetkoekies:

Ingredients:
2 cups of margarine
2 cups of sugar
6 eggs
1 teaspoon of vanilla extract
9 cups of gluten free flour (mix of white rice, tapioca and soya/chick pea)
1 cup of coconut
1/2 teaspoon of xhantam gum
1 tablespoon of gluten free baking powder
1/2 teaspoon of salt
1 tablespoon of cream of tartar
1 tablespoon of bicarb of soda (mixed in a dash of milk)

Method:
1. Cream the sugar and margarine together.
2. Add the eggs and vanilla.
3. Sieve the flour, xhantam gum, salt, baking powder and cream of tartar together and add.
4. Add the bicarb of soda and mix everything together.
5. The dough should rest for about 15 minutes. It should not stick to your hands too much.
6. Roll into little balls and place on a baking tray. Press lightly down with a fork.
7. Bake for 10 minutes at the bottom of the oven and then about 10 minutes at the top of the oven at 180 degrees Celsius.
8. Make sure they don’t burn.