Karringmelk Roosterkoek
- 250 ml koekmeel
- 5 ml koeksoda
- 5 ml kremetart
- 5 ml sout
- 50 ml botter
- 375 ml karringmelk
- Sif die droƫ bestanddele saam en vryf die botter met die vingers in tot goed gemeng.
- Voeg net genoeg karringmelk by om ‘n stywe deeg te vorm.
- Plaas op ‘n meelbestrooide oppervlak en rol in rolletjies.
- Sny in skywe van 4 cm dik en druk elke skyf effens plat om ‘n koekie te vorm.
- Laat rys tot dubbel die grootte.
- Verhit ‘n ongesmeerde riffelpan tot goed warm.
- Plaas ‘n paar roosterkoeke op ‘n keer in die pan en braai tot bruin aan alle kante en gaar in die middel.
- Die resep is net so lekker om oop die kole gaar te bak – as jy klop aan hom en dit klink hol is jou roosterkoek reg!
- Sny die roosterkoeke oop en smeer met botter.
Translation
Buttermilk Toast Buns/Rolls
- 250 ml cake flour
- 5 ml of baking soda
- 5 ml custard tart
- 5 ml of salt
- 50 ml of butter
- 375 ml buttermilk
- Sift the dry ingredients together and rub in the butter with your fingers until well combined.
- Add just enough buttermilk to form a stiff dough.
- Place on a floured surface and roll into rolls.
- Cut into 4 cm thick slices and flatten each slice slightly to form a cookie.
- Let rise until double in size.
- Heat an ungreased frying pan until very hot.
- Place a few griddle cakes at a time in the pan and fry until brown on all sides and cooked in the middle.
- The recipe is just as good to bake with the coals open – if you knock on it and it sounds hollow, your grilled rolls are ready!
- Cut the toasted cakes open and spread with butter.