Dikuku le Gemer

Method

Gemer (Ginger Beer)

1. In a pot dissolve the sugar with 2 cups of water.
2. Simmer the ginger, raisins, cream of tartar, pineapple skin and the rest of the water.
3. Allow the pot to cool for an hour and add the yeast.
4. Leave to stand overnight.
5. Strain into a bottle and chill before serving.

Dikuku (Scones)

1. Preheat the oven to 180°C and grease an oven tray.
2. In a large bowl, sift flour, salt and baking powder.
3. Using your hands, rub the butter in the flour and add sugar.
4. Beat the egg and cream together and make a well in the centre to add the cream mixture. Mix with a knife, being careful not to over-mix.
5. Pat out the dough on a floured surface to a thickness of 2cm and use a cookie cutter to cut into rounds. Lightly egg-wash.
6. Place on the greased baking tray and bake for 10-12 minutes.