|
Ingredients
|
Quantity
|
|
Refined flour
|
225gms
|
|
Sugar
|
225gms
|
|
Egg yolks
|
2
|
|
Egg white
|
1
|
|
Thick coconut milk
|
300ml
|
|
Cinnamon powder
|
1 tsp
|
|
Clove powder
|
1 tsp
|
|
Salt
|
a pinch
|
Mix the flour and sugar together. Add the egg yolks (well
beaten) and the coconut milk by degrees to obtain the consistency of thick
pancake batter. Add cinnamon, cloves and salt. Mix well together. Set aside for
half an hour. Beat the egg white and mix in well with the butter. Heat the
ijzer mould. Rub over with a little butter or ghee. Pour a dessertspoonful of
the batter on to one side of the mould. Close and place over a hot fire. When
kookej is browned on one side, turn ijzer and cook second side. As soon as
koekje is taken out roll round a pencil. As it cools it will slip off. Put into
an air-tight tin straight away.
