Biltong & Cheddar Roosterkoek

• Add chopped biltong and grated Kerrygold Mature Cheddar to a bowl, mix well until combined and set aside.
• Sift the flour into a large mixing bowl.
• Add the yeast and sugar to the flour and mix through.
• Add in the salt and olive oil.
• Pour in the water, mix the dough using a wooden spoon until a dough is formed.
• Knead the dough for about 10 minutes.
• Cover the bowl with cling wrap and allow to rise until doubled in size, 1 hour.
• Once the dough has risen, gently deflate the dough.
• Roll the dough into a log and cut into 8 pieces of the same size.
• Flatten each piece, fill with the biltong and cheddar mixture, and pinch edges to seal.
• Place each of the stuffed roosterkoeks seam side down on a tray covered with a kitchen towel and allow to rest for 20 minutes.
• Bake over very gentle coals for about 15–20 minutes, turning often and basting with melted Kerrygold butter.
• It is ready when it sounds hollow when you tap on it. Serve immediately and enjoy!

Created by The Tocka Block.