Sweet Fat Cakes (Skuinskoek) – Recipe

Traditions … 

This one of my favorite things of all time. Why? Cause I grew up with them, and few people today seems to know how to make them. Typically made from left-over aniseed rusk dough it once was a common treat. Now, if we do not preserve these recipes, we might loose them altogether. A low-cost traditional classic and easy to make.


  • 1 kilogram Cake flour
  • 250 grams Sugar
  • 110 grams Butter
  • 10 grams Yeast
  • 10 grams Salt
  • 10 grams Aniseed
  • 550 milliliters Water or milk
  • Vegetable oil, Enough to deep-fry

    Sweet fat cakes (Skuinskoek)


1. Mix all the dry ingredients in a bowl and add water or milk (whichever) you prefer. Bring it all together to make a dough. Knead for a few minutes and cover with a damp kitchen towel. Set aside and let it proof to double in size.
2. Punch down and roll out to about 1 cm thick. Cut the dough into diamond shapes. Place on a baking tray and cover once more with a damp cloth. Let it proof for another 15 or so minutes.
3. Heat the oil in a heavy bottom pot. Test the heat by dropping a little bit of dough into the oil. It should sizzle.
4. Deep-fry the cakes a few at a time. They should expand some more. Fry till golden brown all over.


6 Comments Add yours

  1. trialsinfood says:

    interesting. i’ve never heard of this before. i agree we should all try to keep traditions alive.

  2. Michelle says:

    My husband tells me he has read of these dough cakes in novels. I haven’t. But, my, they look grand!

    1. That’s very interesting. I have not either. Would like to know more though. Do you think he could forward some titles?

      1. Michelle says:

        I’ve gone to the source, and he thinks it is Conquistador by S.M. Stirling (an alternate history sort of thing).

      2. Thank you Michelle. Thank you source.

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