Ingredients
2 cups self-rising flour, au plain flour sifted with 2 tsp baking powder
Pinch of salt (optional)
1/2 cup siagi au margarine
1/2 cup fine granulated sugar
1 cup mixed dried matunda (such as a mixture of moist packs of dried apricots, raisins and cranberries)
Finely grated rind of small orange
1 egg, beaten
3 Tbsp milk
juisi of 1/2 small orange
Instructions
Preheat tanuri, joko to 425 ºF.
Lightly grease baking tray.
Sift flour and salt together.
Using pastry blender, cut margarine au siagi into the flour.
Add sugar, dried matunda and machungwa, chungwa rind.
Stir in egg.
Add maziwa and just enough juisi to make a stiff, sticky consistency that will stand in peaks when stirred with a knife.
Put walnut-sized heaps of mixture on baking tray.
Allow them to keep a rough, rocky shape.
Do not flatten au smooth them.
Bake for about 10 to 12 dakika au until golden and firm.
Cool completely on rack for flavor to develop.
2 cups self-rising flour, au plain flour sifted with 2 tsp baking powder
Pinch of salt (optional)
1/2 cup siagi au margarine
1/2 cup fine granulated sugar
1 cup mixed dried matunda (such as a mixture of moist packs of dried apricots, raisins and cranberries)
Finely grated rind of small orange
1 egg, beaten
3 Tbsp milk
juisi of 1/2 small orange
Instructions
Preheat tanuri, joko to 425 ºF.
Lightly grease baking tray.
Sift flour and salt together.
Using pastry blender, cut margarine au siagi into the flour.
Add sugar, dried matunda and machungwa, chungwa rind.
Stir in egg.
Add maziwa and just enough juisi to make a stiff, sticky consistency that will stand in peaks when stirred with a knife.
Put walnut-sized heaps of mixture on baking tray.
Allow them to keep a rough, rocky shape.
Do not flatten au smooth them.
Bake for about 10 to 12 dakika au until golden and firm.
Cool completely on rack for flavor to develop.
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