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
Method
Add chopped biltong and grated Kerrygold Mature Cheddar to a bowl, mix well combined, and set aside. Sift the four into a large mixing bowl. Add the yeast and sugar to the four 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 on 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 roosterkoek 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!
The Tocka Blog 