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The Great South African Bake Off

Cape Dutch soetkoekie house

Recipe by Alice from The Great South African Bake Off

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Vanilla soetkoekie dough:

  • 2 cups butter, softened
  • 2 cups sugar
  • 2tsp vanilla extract
  • ½tsp vanilla powder
  • ⅓tsp nutmeg
  • 2 eggs
  • 4tsp baking powder
  • 6 cups cake flour

Royal icing:

  • ¾ cup warm water
  • 5tbsp meringue powder
  • 1tsp cream of tartar
  • 1kg icing sugar

Tuile trees:

  • 40g unsalted butter
  • 1tbsp honey
  • 30g flour
  • 1 egg white
  • 60g caster sugar
  • 1 slab dark chocolate
  • 150g pistachios, chopped

Assembly:

  • 1 cup sugar
  • 8 dipped peanuts

Preparation method

Vanilla soetkoekie dough:

  1. Preheat the oven to 180°C.
  2. Line 2-3 large baking trays with parchment paper.
  3. Beat the butter and sugar, then eggs and spices until combined.
  4. Slowly add sifted flour and baking powder to the butter mixture. The dough will become stiff. If it is too stiff for the mixer, turn dough out onto a surface with wet hands and continue to incorporate the remaining flour by hand.
  5. Do not chill the dough. Divide it into smaller batches.
  6. Roll out on floured surface to 5mm.
  7. Using templates, cut out the house with a small sharp knife.
  8. Place cut shapes on trays and bake for 8-12 minutes, until edges are golden.
  9. Remove from the oven, and then place templates over cookies.
  10. Re-define shapes if they have warped. Allow cookies to cool.

Royal icing:

  1. In a bowl, whisk meringue powder and water.
  2. Add the cream of tartar and whisk.
  3. Transfer to mixer and beat in icing sugar with paddle attachment for 10 minutes.
  4. Add colouring or flavouring.
  5. Cover icing with a damp towel to prevent drying out.

Tuile trees:

  1. Preheat the oven to 180°C.
  2. Draw 17cm circle on baking parchment.
  3. Combine all ingredients in a blender for 2 minutes.
  4. Spread 3 teaspoons of mixture on each circle.
  5. Even out thinly with a spatula or palette knife.
  6. Bake each tuile for 5-6 minutes, or until golden.
  7. Quickly trim the bottom edge of the tuile to be straight.
  8. Wrap around a tin tuile cone. Allow to cool.
  9. Melt dark chocolate over double boiler.
  10. Brush melted chocolate over tuiles and roll in chopped pistachios.

Assembly:

  1. Ice sides of the house with royal icing.
  2. Heat up sugar until caramel stage.
  3. Dip sides of the house in caramel and stick together on board.
  4. Create gable details with royal icing.
  5. Stick white chocolate sweet on top of each gable edge.
  6. Place tuile trees around the house.

The following recipe was created and written by the accredited contestant of The Great South African Bake Off. BBC Worldwide accepts no responsibility for the accuracy of ingredients, method or content.