GINGER & CIN­NA­MON FES­TI­VALS

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

Serves 14

165g (5¾oz) flour, plus ex­tra for coat­ing 3 heaped tbsp corn­meal, plus ex­tra for coat­ing 1tsp bak­ing pow­der 1tsp ground cin­na­mon ½tsp salt 3 heaped tbsp brown sugar ½tsp vanilla ex­tract Veg­etable oil, for fry­ing

For the sugar coat­ing

1tbsp white caster sugar 1tsp ground cin­na­mon ½tsp ground ginger

Sift the flour, corn­meal, bak­ing pow­der, cin­na­mon and salt into a large bowl. Add the brown sugar and stir. Fill a jug with 150ml (5fl oz) cold wa­ter. Add the vanilla ex­tract, then pour into the dry in­gre­di­ents and mix un­til a soft dough forms. Knead gen­tly then cover with cling­film and rest for 30 min­utes. Turn the dough onto a clean sur­face and di­vide into about 14 equal-sized por­tions. Roll each por­tion in your hands to form a ball. Scat­ter the ex­tra flour and corn­meal on a clean board and roll the fes­ti­vals across it to coat. Care­fully heat about 5cm (2in) oil in a pan un­til a tea­spoon of bat­ter sinks when dropped in, then rises to the sur­face af­ter about 20 sec­onds. Once the oil is hot, care­fully lower the fes­ti­vals in and cook in batches for 3-4 min­utes each, or un­til golden brown. Care­fully re­move with a slot­ted spoon and drain on kitchen pa­per. Mix the sugar coat­ing in­gre­di­ents in a wide, shal­low dish. Roll the fes­ti­vals in the coat­ing while warm and serve.

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