ROOIBOS DUMPLINGS

INGREDIENTS

For the sauce

1 litre of water

1 tablespoon of butter

salt

1½ cups of sugar

½ teaspoon of cinnamon

1 teaspoon of rooibos leaves

For the dough

• 1 cup of flour
• salt
• 2 tablespoons of butter
• 1 tablespoon baking powder
• ½ cup rooibos tea/red espresso
• 2 eggs, beaten
• cinnamon sugar to taste

METHOD

1. Preheat the oven to 180^oC.
2. Add the sugar, water, cinnamon, rooibos leaves, salt and butter in a pot and heat to boiling point. Cook for 3 minutes.
3. Add the cake flour, baking powder and salt to a bowl and mix in the butter.
4. Mix the eggs and rooibos tea/red espresso together and add to the flour mixture.
5. Mix well until the dough becomes sticky.
6. Pour the rooibos syrup into an oven safe bowl and scoop spoonful’s of the dough into the syrup.
7. Place the lid on the bowl and bake for 40 minutes.
8. Remove from the oven and sprinkle cinnamon sugar over.
9. Best served warm.