Try asking around the township what Amakhekhe are. You might get a blank face there. Now, try asking what AmaPotchefstroom are.
Someone will probably go like, “Oooooohhh, you mean those big, round and hard scones you find in the townships. They are usually served at funerals.” I also didn’t know about Amakhekhe till I was offered one by a colleague. She bought them from a lady twho sells them in the township. Now, try getting the recipe….it was almost mission impossible. You have to go to abomme (mothers in the community) to get a recipe.
Ok, I got the recipe and went home to try it. Believe me when I tell you that baking Amakhekhe is awesome. We know the English version of scones is served with a layer of strawberry jam then some cream. These are kasi style scones you won’t see jams nor creams. They are served just as they are. To tell you the truth, when it comes to Amakhekhe the flavour of the scones is delicious enough on its own. Don’t take my word for it, you’ve got to try it. The aroma coming from your kitchen will get your neighbour to return your Tupperware container she borrowed the last time she visited. Happy Baking!
Makes 10 scones
2½ cups cake flour
200ml white sugar
15ml (1Tbsp) baking powder
100g baking margarine
200ml full cream milk
5ml (1tsp) caramel essence
30 ml (1Tbsp) apricot jam
60ml tap water
- Sift dry ingredients together.
- Rub butter into flour until mixture resembles fine breadcrumbs
- Mix milk, egg and essence.
- Cut into the dry ingredient. Do not over mix.
- Turn out onto a floured surface and press lightly together
- Cut with a big cookie cutter
- Place scones on a greased baking tray and bake at 190ºC for 15-20 minutes.
- Mix glaze ingredients and brush over the scones immediately after taking them out of the oven.