Turks and Caicos Jonny Cakes

Ingredients:

360g plain (all-Purpose) Flour
2 tsp Baking Powder
4 tbsp Sugar
2 1/2 tsp Room Temperature Butter, diced
Water
Oil for Frying
Extra Flour, for dusting

Method:

Sift together the flour, baking powder and salt into a large mixing bowl. Add the sugar and whisk to combine.

Add the butter and work into the flour mixture with your fingertips until completely incorporated.

Add about 250ml of water to the bowl by stirring it in with a fork. Add a little more water, about 2 tbsp at a time.

Keep stirring until the mixture comes together as a soft dough.

Sprinkle flour on tour work surface and turn the dough out onto this. Knead the dough for a few minutes to allow the ingredients to blend and gluten to crosslink. You may have to add a few sprinkles of flour at a time to keep the dough from becoming too tacky or sticky. If you under knead the gluten will not have a chance to form a good dough. If you over-knead the dough will be rubbery but you need to work the dough until it's smooth and elastic.

Transfer the dough to a bowl and set aside to rest for 30 minutes.

Flour your hands and your worktop. Divide the dough into 12-15 pieces, shape these into round balls of dough and set them aside.

Heat the oil in your frying pan. While the oil is heating, use a rolling pin to flatten out each ball. Do not flatten them too much or they will be like crackers. When a drop of water pops in the pot it is ready for frying.

Fry a few at a time in the hot oil. Do not overcrowd the pot — that will make them greasy. When the underside is golden brown, flip it over. Do not flip each over more than once. Use a spider, tongs or chopsticks to do this so you don't poke holes in the jonny cakes. Fry each on both sides until they are golden brown.

Drain on kitchen paper and serve warm.