• 500g cake four, plus extra for dusting
  • 7g instant yeast
  • 1 tbsp sugar
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 2 cups lukewarm water
  • 200g biltong, roughly chopped
  • 200g Kerrygold Mature Cheddar
  • 50g Kerrygold butter, melted


  • 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.

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