Delicious Heritage Day Platter

Mini cheesy vetkoek (makes 30):

Biltong crackers (makes 60):

To assemble:

Mini cheesy vetkoek:
Using a large mixing bowl, add the self-raising flour, salt, cheese, cheese sauce and buttermilk and mix through until a stiff dough. Add a little more flour if needed.

Allow the dough to rest for 30 minutes.

Dust your hands with flour and scoop a heaped teaspoon of dough into your hands. Roll into a ball of about 2 cm in diameter. Repeat with the remaining dough.

Add the oil to a medium sized saucepan and heat until hot. Add 6 - 8 vetkoek balls at a time and fry for 3 minutes or until golden.

Drain on paper towel and repeat. Best eaten hot or within an hour of making.

Biltong crackers:
Preheat the oven to 180°C and lightly grease a baking tray with non-stick spray.

Add the flour, cheese, biltong powder and paprika to a food processor and process until combined.

Add the butter and process until coarse crumbs form.

Gradually add the iced water and process until the mixture comes together.

Remove and place the dough on a lightly floured surface and bring together with your hands.

Divide into 2 flat discs and wrap in clingfilm. Refrigerate for 30 minutes.

Lightly dust the surface. Roll each disc out onto the floured surface to about 2 mm thick.

Cut the dough into 4,5 x 2,5 cm rectangles.

Place on the baking tray and bake for 12 - 15 minutes. Allow the crackers to cool on the tray for 5 minutes, then cool completely on a cooling rack.

Store the excess crackers in an airtight container for up to 5 days.

To assemble:
Arrange the mini cheesy vetkoek, biltong crackers, cheese, cherry tomatoes, dried mango strips, cucumber strips, biltong, droë wors and nuts on a large platter. 

Serve with your favourite LANCEWOOD DIP&TOP™.