GINGER & CINNAMON FESTIVALS
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.