I can’t get enough of this cookbook.  The photos are beautiful, there are fun, penciled-in recipes and there are vignettes and descriptions of lodges that transport me (however briefly) to Africa.  A Kitchen Safari by Yvonne Short is really that – a journey to Africa in your own kitchen.

Today’s recipe is from South Africa’s Eastern Cape; it is for roosterkoek.  It serves 6 and is delicious!

400 g cake flour
15 ml baking powder
50 ml skim milk powder
2 ml salt
100 g butter, diced
2 eggs
150 ml water

To serve:

60 ml butter – softened
6 slices prosciutto – lightly grilled
6 slices cheddar
100 ml apricot preserves

Combine flour, baking powder, skim milk powder and salt.  Rub the diced butter into the dry ingredients, working lightly with fingertips.  Beat the eggs and water, then add to the dry ingredients and mix well.  Knead the ingredients into a stiff, elastic dough then shape into 6 cakes.  Grill over medium coals (or in a cast iron grill pan) for 20 minutes, turning often.

To serve:

Split roosterkoek cakes in half while still warm and lightly butter both halves.  Layer with grilled prosciutto, cheese and apricot preserves, then serve immediately.