Chef's Corner
Biltong & Cheddar Roosterkoek
Ingredients
- 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
Directions
- 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!
