These are soft and easier to eat than the much harder jawbreakers you normally find and they are also gluten-free with a vegan option.
2 1/2 cups Jollity gluten-free sweet potato and pumpkin flour blend
1/2 cup corn starch ( called corn flour in most supermarkets)
1 teaspoon baking soda
1 teaspoon baking powder
1/3 cup brown sugar or 1/4 cup honey
1/4 teaspoon salt
1 egg (optional)
1 tablespoon vinegar1 cup milk (non dairy for the vegan)
2 tablespoons unsalted butter or vegetable oil.
Vegetable oil to fry them
In a bowl mix the milk and vinegar to form buttermilk and leave to sit for 10 minutes. Add the egg, honey if using and butter/oil and mix well.
In another bowl, combine the dry ingredients.(flour, baking soda, baking powder, salt, sugar). Slowly add the dry ingredients to the wet, mixing till they are well combined. The dough will be a little sticky. Cover the dough and leave it to rest for 30min to 1hr to help the moisture get well absorbed by the flour.
On a flat surface, sprinkle some flour and place the dough and a little more flour on top of the dough, then roll it out till it’s about 1/2 an inch thick. Using a knife, cut through it to form tiny square pieces.
Place a pan on medium heat (about 160°C) and pour vegetable oil to fry, about 3-4 inches high. To test whether the oil is ready to fry, drop in a piece and wait till it rises to the top.
Fry the pieces, a few at a time for 3-4 minutes or till they turn a dark brown.
Place in a bowl, lined with tissue to soak up the oil. Wait for them to cool and serve with a cup of tea or coffee.
The Jollity Gluten-free sweet potato and pumpkin flour are available in a few places within Kampala. You can find all information on the ‘Information and Pricing’ section of this website.
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