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Home-made roosterkoek with biltong cream cheese

Who knew these two favourites could make the ultimate South African treat? Our home-made roosterkoek with biltong cream cheese is the ultimate comfort dish!

SERVES 4–6 // COOKING TIME 1 hour 50 min

For the roosterkoek
¾ cup warm water
2 tbsp warm milk
2½ tsp instant dry yeast
1 tbsp sugar
2 cups flour
½ tsp salt
2 tbsp melted butter
For the onions
2 onions, sliced
2 tbsp balsamic vinegar
¼ cup red wine
3 tbsp chutney
For the biltong cream cheese
1 cup cream cheese
¼ cup biltong powder
2 tbsp milk
To serve
1 cup torn rocket
  cup chopped biltong
¼ cup chopped walnuts

For the roosterkoek
1. Mix together ¼ cup of the water with the milk. Add the yeast and sugar, and set aside in a warm spot until foamy, about 5 minutes.
2. In a separate bowl, mix together the flour and salt. Make a well in the centre and add the remaining water and the butter. Mix by slowly incorporating the flour until a sticky dough forms. Add the yeast mixture and mix again until fully combined.
3. Turn out onto a floured surface and knead for 5 minutes. Transfer to a greased bowl and cover with a damp cloth. Allow to proof in a warm place for 50 minutes, till doubled in size.
4. Divide the dough into 4 pieces and shape each into a rectangle. Proof again for 10 minutes.
5. Braai over hot coals or in the oven at 180ºC on a greased braai grid or baking tray for 10–15 minutes, turning halfway, until cooked through.
For the onions
1. In a pan over low heat, fry the onions in the oil until golden brown and starting to caramelise, about 15 minutes.
2. Add the balsamic vinegar and wine and heat, stirring, for 1 minute. Add the chutney and simmer for 3–4 minutes, until the onions are sticky and soft.
For the biltong cream cheese
1. Mix all the ingredients together to combine.
To serve
1. Cut each roosterkoek in half and spread some cream cheese on one side.
2. Top with caramelised onions, biltong cream cheese, rocket, biltong pieces and walnuts.
3. You can either sandwich them closed or make extra filling for the other halves and serve them as open sandwiches.

Recipe & styling: Kate Turner
Photography: Samantha Pinto //

Keen to try another delicious combo? How about these biltong pie pops.

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