Koeksister (Cape Malay version)
Koeksister (Cape Malay version). This authentic recipe is simple to make and guaranteed to impress.
Ingrédients
- 500 g cake flour
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground aniseed or cardamom (optional)
- 125 g butter or margarine (softened)
- 125 ml sugar
- 250 ml milk
- 2 large eggs
- sunflower oil for deep-frying
- 250 ml smooth apricot jam for coating
- 125–250 ml hot water (to thin the jam slightly)
- 300 g desiccated coconut
Instructions
- Mix dry ingredients: Sift flour, baking powder, cinnamon, ginger, and aniseed/cardamom into a large bowl.
- Rub in butter: Add butter or margarine and rub in with fingertips until mixture resembles fine breadcrumbs. Stir in sugar.
- Make the dough: Beat eggs and milk together. Add to flour mixture and mix into a soft but firm dough (add a little extra flour if too sticky).
- Shape: Roll dough out on a lightly floured surface to about 1 cm thick. Cut into rectangles or ovals (about 6–8 cm long).
- Fry: Heat oil over medium heat. Fry koeksisters in batches until golden brown and cooked through (about 2–3 minutes per side). Drain on paper towels.
- Prepare jam coating: In a saucepan, gently heat apricot jam with enough hot water to make it a thick, spreadable glaze.
- Coat: While koeksisters are still warm, dip them into the jam mixture, making sure they’re fully coated. Immediately roll in desiccated coconut.
- Cool and serve: Allow to cool on a wire rack. Best eaten fresh, but they keep well for 2–3 days in an airtight container.
