Ingredients

Method

• 375 g flour
• 1 T baking powder
• 50 g castor sugar
• 1 t salt
• 200 g unsalted butter, cubed and chilled
• 1 free-range egg
• 1 cup amasi
• 120 g raisins
• icing sugar, for dusting
• 100 g salted butter, for serving
• moskonfyt, for serving
• Maldon salt a pinch, for sprinkling
• 200 g Woolworths black sable grapes, for serving

Method

Ingredients

1. Preheat the oven to 220°C. Sift the flour, baking powder, castor sugar and salt into a large mixing bowl. Add the cold butter and rub in using your fingertips until the mixture resembles coarse breadcrumbs.

2. Make a well in the dry ingredients. Beat the egg and amasi together and pour into the well. Add the raisins, then mix gently with your fingers until a dough forms.

3. Transfer the dough to a lightly floured surface. Shape the dough, taking care to not overwork it. Gently press out to a thickness of about 2 cm. Cut out rounds of your desired size and place on a greased baking tray.

4. Bake for 10–12 minutes, or until golden brown and well risen. Remove from the oven and transfer to a wire rack to cool. Serve slathered with salty butter and drizzled with plenty of moskonfyt, finishing with a sprinkle of Maldon salt and the grapes.

Cook's note: Moskonfyt is basically fermented grape must. It tastes like the essence of sweet, fermented grapes, concentrated into a dark, molasses-like syrup.

Photographs: Toby Murphy
Food assistant: Emma Nkunzana