- - For the chipotle butter:
- 100 g butter
- Woolworths whole dried chipotle
- 4 T peppers (soaked in boiling water) chopped
- 2 T coriander, roughly chopped
- 1 garlic clove, roasted, peeled and bashed
- - For the roosterkoek
- 2 t sugar
- 150 g flour
- Salt a pinch
- 4 t oil
- 5 T lukewarm water
- 1 t instant yeast
To make the chipotle butter, mix all the ingredients and shape the butter into a cylinder. Wrap in clingfilm and secure on both ends. Chill to set.
To make the roosterkoek, mix the yeast and sugar in a small cup and allow to stand until it starts to foam, about 5 minutes.
Mix the flour and salt in a large mixing bowl. Add the oil, water and yeast mixture and mix.
Transfer the mixture to a clean surface and knead for 10–15 minutes, or until elastic. Shape the dough into a ball and place in a greased bowl. Cover with clingfilm and place in a warm spot until doubled in size. This usually takes an hour.
Knock down the dough, roll out and cut into 6–8 equal-sized rounds. Place on a lightly floured tray and gently flatten with your hands. Cover with clingfilm and set aside until doubled in size once more. This takes about 10–15 minutes.
Cook over hot coals for 8–10 minutes on each side. The roosterkoek should sound hollow when tapped. Serve with chipotle butter.