Cardamom scented vetkoek twists with a chocolate and coffee dipping sauce

Cardamom scented vetkoek twists with a chocolate and coffee dipping sauce

For the sauce:

• 100g dark chocolate with sea salt (I used Lindt)
• 1 tbsp golden syrup
• 1 tsp instant coffee
• 125ml double cream

For the vetkoek:

• 200g – 300g plain flour, plus extra for rolling
• 1 tsp ground cardamom
• 2 tsp baking powder
• 100ml milk
• 200ml water
• 1 tbsp vegetable oil, plus extra for deep frying
• castor sugar

1.  Gently heat all the ingredients for the sauce on the hob or in the microwave until just melted. Stir well and set aside.
2.  Place 200g of flour in a large bowl together with the cardamom and baking powder. Add the milk, water and vegetable oil and mix to a dough. The dough should be very soft but not sticky otherwise it will be impossible to roll. If necessary, add more flour until the desired consistency is achieved.
3.  Divide the dough into 30g-ish balls. Rub each ball of dough between floured hands until you get a strip about 10-15cm in length. Divide in two then continue rolling each strip until they are both 10-15cm in length and about 1cm in diameter. Plait the two strips around each other, pressing down on either end of the twist to seal. Pull the vetkoek gently outwards to elongate then trim the ends with a sharp knife to neaten. Repeat for the rest of the dough.
4.  Heat the oil in a deep fat fryer to a temperature of 190C. Fry the vetkoek a couple at a time until a deep golden brown. Drain on kitchen paper then roll in castor sugar. Eat whilst still warm with the dipping sauce. Enjoy!