These traditional Cape Malay sweet spice cookies are soft, tender treats infused with golden syrup and warm aromatic spices like cinnamon, ginger, and cloves. Rooted in the Cape Malay culinary heritage of South Africa, they make a comforting accompaniment to afternoon tea or coffee.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings24
Yield24 cookies
Nutrition Facts
Per serving (estimated)
- 145 kcalCalories
- 4.5 gFat
- 2.7 gSaturated Fat
- 24 gCarbs
- 0.5 gFiber
- 13 gSugar
- 1.8 gProtein
- 95 mgSodium
- 40 mgPotassium
- 18 mgCalcium
- 0.9 mgIron
- 0 mgVitamin C
- 65 mcgVitamin A
Ingredients
For the Wet Mixture
- 1 cup (240 ml) golden syrup or light treacle
- 1/2 cup (115 g) unsalted butter
- 1/2 cup (100 g) light brown sugar, packed
- 1 large egg, room temperature
- 2 tbsp whole milk
For the Dry Ingredients
- 2 1/2 cups (320 g) all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp fine sea salt
For the Glaze
- 2 tbsp golden syrup
- 1 tbsp warm water
Directions
- In a medium saucepan over low heat, combine the golden syrup, butter, and brown sugar, stirring gently until the butter melts and the mixture is smooth. Remove from heat and let cool for 10 minutes.
- In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt until evenly combined.
- Whisk the egg and milk into the cooled syrup mixture until fully incorporated, then pour the wet mixture into the dry ingredients. Stir with a wooden spoon until a soft, sticky dough forms, cover, and refrigerate for at least 1 hour until firm.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Turn the chilled dough onto a lightly floured surface and roll out to about 1/4-inch thickness. Cut into rounds using a 2 1/2-inch cutter and place 1 inch apart on the prepared sheets.
- Bake for 12 to 14 minutes, until the edges are lightly golden but the centers remain soft; do not overbake.
- While the cookies bake, whisk the glaze ingredients together in a small bowl. Brush the warm cookies with the glaze as soon as they come out of the oven.
- Transfer the cookies to a wire rack to cool completely before storing in an airtight container for up to one week.
Cook’s Notes
- Use genuine golden syrup such as Lyle's for the most authentic flavor; light corn syrup works as a last-resort substitute.
- Chilling the dough is essential; it firms the butter and prevents the cookies from spreading too much in the oven.
- For a deeper, more complex spice profile, let the dough rest overnight in the refrigerator before rolling and cutting.
- These cookies stay pleasantly soft for days; a brief 5-second microwave refresh restores their just-baked texture.
- Serve alongside rooibos tea or strong black coffee for a classic Cape tea-time experience.
More South Africa Recipes You’ll Love
Craving more flavors from South Africa? Try these traditional recipes:
- Grilled South African Lamb Chops with Chakalaka and Charred Corn
- Bunny Chow Durban Curry
- South African Pap and Chakalaka
