makes
20
prep
50 minutes
cook
30 minutes
difficulty
Mid
makes
20
serves
preparation
50
minutes
cooking
30
minutes
difficulty
Mid
level
Ingredients
50g butter at room temperature
30g sugar
250g all-purpose flour
120ml water
30-40ml milk (for softer dough)
Instructions
1. Combine the all-purpose flour, sugar and butter in a mixing bowl. Mix thoroughly with your hands until the butter is evenly incorporated into the flour, creating a crumbly texture. You may add milk at this stage to make the dough softer.
2. Gradually add the water to the flour-butter mixture. Start kneading the dough, adding more water if necessary, until it becomes smooth and slightly firm. Cover the dough with a damp cloth and let it rest for 30 minutes to get a better texture.
3. After 30 minutes, remove the dough from the bowl. Knead it again on a flat surface for 5 minutes to ensure it’s smooth and pliable. Divide the dough into 3 or 4 equal pieces.
4. Using a rolling pin (or a dough rolling machine), roll out each piece of dough into a sheet that is neither too thin nor too thick — about 5-6 millimetres thickness works best. Cut the rolled dough into desired shapes — traditional khapse shapes include strips twisted into knots or simple rectangular pieces.
5. Heat oil in a deep frying pan over medium heat. Ensure the oil is hot enough by dropping a small piece of dough into it; it should sizzle and rise to the surface.
6. Carefully slide the shaped dough pieces into the hot oil. Fry in small batches to avoid overcrowding. Fry the khapse until they puff slightly and turn golden brown on both sides. Flip occasionally for even cooking. Remove the fried khapse using a slotted spoon and place them on a paper towel to absorb excess oil.
7. Continue the process for the remaining batter and enjoy!
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
