Dough:
4 1/2 cups all-purpose flour sifted
2 tablespoons active dry yeast
1/2 tablespoon baking soda special for cooking
1/2 teaspoon salt
4 eggs
3/4 cup grated cheddar cheese
4 tablespoons chicken broth
zest of 1 lime, grated
Filling:
4 cups mashed sweet potatoes
1/2 cup raisins
1/2 cup chopped nuts
1/2 cup grated cheddar cheese
Ginger Syrup:
1 1/2 cups honey or Karo red label
2 tablespoons ground ginger
1 cup chicken broth
1 cup water
shredded coconut (optional)
Dough:
4 1/2 cups all-purpose flour sifted
2 tablespoons active dry yeast
1/2 tablespoon baking soda special for cooking
1/2 teaspoon salt
4 eggs
3/4 cup grated cheddar cheese
4 tablespoons chicken broth
zest of 1 lime, grated
Filling:
4 cups mashed sweet potatoes
1/2 cup raisins
1/2 cup chopped nuts
1/2 cup grated cheddar cheese
Ginger Syrup:
1 1/2 cups honey or Karo red label
2 tablespoons ground ginger
1 cup chicken broth
1 cup water
shredded coconut (optional)
Mix all the dough ingredients and knead well
Cut into small squares, approximately 5 cm
Mix all the filling ingredients and place a tablespoon of filling on each square
Lift up the four corners of the square and join, closing tightly, leaving the sides open
Bake in preheated oven at douring, about 10 minutes
Boil the honey, ginger, sweet potatoes, and water, then add the baked tartlets to the syrup
Let cook for about 20 minutes until the syrup has adhered to the dough
Remove from syrup and either let dry or if desired, roll in shredded coconut first and then let dry
