- 500ml (2 C) cake flour
- 5ml (1 tsp) salt
- 5ml (1 tsp) sugar
- 10g packet instant yeast
- 250ml (1 C) warm water
- To serve: Rhodes Apricot Jam Superfine and grated cheddar cheese
Sieve the flour into a large bowl.
Add salt, sugar, instant yeast and mix.
Slowly add enough of the water to bring the mixture together into a dough.
The dough should be soft but not sticky.
Knead the dough for a bit by hand.
Form dough into a ball and place in bowl.
Cover the dough with a damp cloth and leave in a warm place until doubled in size.
Knead the dough back into a ball and divided evenly into 10 or 12 pieces.
Roll each piece of dough into a sausage and then wrap the dough around a wooden skewer stick.
Place the roosterkoek skewers on a tray lined with baking paper and leave to rise again for a few minutes.
Cook the roosterkoek on a grid over medium heat coals, until cooked through.
Serve hot with butter, jam or cheese.
Tip: Roll the roosterkoek into balls instead of wrapping it onto skewer sticks. If it sounds hollow when tapped it’s cooked.