Follow these steps for perfect results
cake flour
brown sugar
baking soda
cream of tartar
ground cloves
ground cinnamon
ground nutmeg
salt
butter
soft
pork fat
rendered
madeira wine
eggs
whisked
Preheat oven to 380°F (180°C).
Grease cookie tins.
Render pork fat if using: Cut fat into small cubes and melt over low heat until liquefied, then cool
In a large bowl, mix together flour, brown sugar, baking soda, cream of tartar, salt, cloves, cinnamon, and nutmeg (if using).
Rub in the butter and pork fat (or Crisco) until the mixture resembles breadcrumbs.
Whisk the eggs, add ½ cup of sweet wine to the eggs, and then stir into the dry mixture.
Stir well. Add more sweet wine, if needed, until a fairly stiff dough forms.
Knead the dough to mix well and form a dough you can roll out.
Roll out the dough thinly on a floured surface in batches.
Gather unused dough, press together, and roll out again.
Place the oven grid in the center to prevent burning.
Press out large round cookies.
Carefully place cookies on the greased tins.
Bake in batches in the preheated oven for about 7 minutes, checking after 5 minutes to prevent burning.
Remove with an egg-lifter and let cool and harden on wire racks.
Store in airtight tins.
Expert advice for the best results
Store in an airtight container to maintain crispness.
Adjust the amount of sweet wine to achieve the desired dough consistency.
Monitor baking time closely to prevent burning.
Everything you need to know before you start
15 mins
Can be made weeks in advance.
Arrange cookies artfully on a plate or in a decorative tin.
Serve with tea or coffee.
Offer as a dessert at gatherings.
Pack in a lunchbox as a sweet treat.
A South African herbal tea that complements the cookies well.
Discover the story behind this recipe
A traditional cookie often enjoyed during holidays and special occasions.
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