Hello Foodies! Hello especially, Ladies in the House.
The lockdown period presents unique snacking challenges. Husband may be making your stewpot his snack. Kids in the house may be hungrier than usual by the hour. Appetites have grown faster than the COVID-19 virus, and there are no Presidential Taskforces to resolve this!
So we get creative.
I hope this recipe will bring joy to dear faces and chubby cheeks.
Good luck, and please watch out for the hot oil!
All-Purpose Flour 4 cups
Sugar 1/2 cup or 125g
Butter 1/2 cup or 113g
Baking powder 1/4 tsp
Eggs 1 large
Whole Milk 3/4 cup
Nutmeg [optional] 1tsp ground or 1/2 grated nutmeg
Ginger (To be ground to be paste)
In one bowl, combine the dry ingredients; Flour, sugar, baking powder and the nutmeg. Stir thoroughly.
However, it lightens the texture. Nutmeg is also optional, but adds an amazing flavor.
Next, slice in the butter. (It should be cold and solid). We will combine the dry ingredients and the butter using the technique shown here.
In a separate bowl, mix/whisk the milk and the egg together.
Using your hands, or a dough mixer, combine the dry ingredients & butter, and the egg/milk mix.
Once the dough is formed, flour your pastry board and roll out the dough until it is flat.
Using a knife covered in flour, cut the dough horizontally and vertically to form little squares. Ensure to flour both sides of the rolled dough to prevent the squares from sticking together.
Note: This cutting style is only a suggestion. You can cut the rolled dough into whatever shape your imagination leads you 🙂
Deep fry the cut dough squares until golden brown.
Serve with fizzy drinks, tea, zobo or coffee!