So, consider this your trigger warning!
Being the Legend of Danny, this story is about a boy named Danny, naturally. His grandmother baked a large batch of cookies for Santa Claus. She tells Danny not to eat the cookies. But of course Danny eats the entire batch.
So far, this seems like a typical anecdote. Now here’s where things turn grim. Upon finding that Danny ate all the cookies, grandma beat Danny to death. As a result, the children of South Africa are warned to be good. Not because Santa won’t come visit them. But out of fear of being killed by a grandparent! In hopes that the kiddies get the message, Danny’s ghost wanders the countryside every holiday season, haunting those little mischief makers.
I hope you all enjoyed this morbid cautionary tale. I don’t know why there’s so many Christmas stories out there that are so morose. Krampus. The Little Match Girl. Ernest Saves Christmas. I guess this is where where get that line from that old holiday tune about hearing scary ghost stories during our Christmases.
Since you might need a stiff drink after reading today’s Advent, here’s a traditional cookie recipe from South Africa that calls for wine.
Enjoy!
SOUTH AFRICAN TRADITIONAL
SOETKOEKIES (SWEET COOKIES)
INGREDIENTS
5 cups cake flour
2 cups brown sugar or 2 cups yellow sugar, if available
1 teaspoon baking soda ⁄ teaspoon cream of tartar
1 teaspoon ground cloves
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg (optional)
2 teaspoons salt ⁄ lb butter, soft ⁄ lb rendered pork fat (or Crisco if you must, see note below about pork fat)
1/2 cup madeira wine or 1/2 cup port wine, but you may need up to 3/4 cup of the sweet wine
2 large eggs, whisked well
DIRECTIONS
Preheat oven to 380 deg F/180 deg Celsius.
Grease cookie tins. (** The story of the fat: we can always buy raw pork or mutton fat from a butcher or supermarket butchery dept. To render, cut this fat into small cubes, put (in batches) in a heavy-bottomed pot, and leave over low heat for the fat to "melt out". Pour off the fat at frequent intervals into a container, to prevent the fat browning in the pot. Do this before you start baking, and save the fat in the fridge in a closed container).
In a large container mix very well: the flour, brown sugar, baking soda, cream of tartar, salt and all the spices.
Rub in the butter and Crisco or fat with your fingers and palms until the mixture resembles breadcrumbs.
Whisk the eggs, add just 1/2 cup sweet wine to the eggs, then stir into the dry mixture. Stir this in well, and if still too dry to form a dough, add more of the sweet wine to form a fairly stiff dough. The dough is easy to hand and can be kneaded at this stage to mix well and to form a dough you can roll out.
Roll out thinly, in batches, on a floured surface. Keep gathering up the unused dough, press together, and roll out again.
Make sure your oven grid is in the centre of the oven, as cookies burn easily on the bottom, especially if you use dark tins.
Press out large round cookies, carefully place on the greased tins, and bake in batches in the preheated oven.
Check cookies after 5 minutes; don't let them burn. Cooking time depends on your oven and size of cookies, but is generally about 7 minutes.
Remove with an egg-lifter, and let them cool and harden on wire racks. Store in airtight tins.
The amount given below is a guess: any smaller and you will get up to 130 cookies or more. The cooking time is based roughly on the several batches you will have to cook.
Can be made weeks before using.
Although I give an approximately number of cookies, it will depend on your cookie cutter. A smaller cookie cutter will yield up to 130 or more cookies.
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