Roosterkoek

A South African classic that follows the same base as Snowflake’s Vetkoek recipe. Double the ingredients and have two meals sorted.

Ingredients:

1kg Snowflake Cake Wheat Flour
10ml Salt
30ml Sugar
10ml instant dry yeast
30ml cooking oil
750ml lukewarm water

Method:

  • Sift flour and salt together. Add sugar and yeast.
  • Add oil and enough lukewarm water, cut in with a knife and mix to a soft, sticky dough. Add more water, if necessary
  • Turn out dough onto a lightly floured surface and knead for 5-10 mins, or until dough is smooth and elastic. Place dough in a large, lightly oiled bowl, cover and leave to rise in a warm place for about 30 mins, or until doubled in size.
  • Knock down dough on a lightly floured surface and knead until smooth. Divide into 6 – 10 pieces and form into rectangles.
  • Place onto greased baking trays. Cover and leave to rise in a warm place for about 15 mins or until balls of dough are well risen.
  • Bake over coals on a braai grid or in an unoiled griddle pan on the stovetop until done.
  • Serve warm with butter, cheese and jam. For a sweet version serve with chocolate spread.

Recipe source: Snowflake.co.za