Coconut fob

Method

1. First, make the filling
2. Put the coconut and sugar, plus 200ml water, in a pan and mix together
3. Simmer on a low-medium heat for 10 mins, stirring occasionally, until most of the liquid has reduced
4. Leave to cool
5. To make the dough, sift the flour into a bowl
6. Make a well in the centre and add the oil
7. Mix well with a spoon, then add water a little at a time until the dough starts to come together (you’ll need around 225-250ml water for this)
8. Turn it out onto your work surface and knead for a few minutes, adding more water as necessary
9. Dust your work surface with flour, then roll the dough out to a thickness of about 3mm
10. Cut out as many circles as you can with a 9cm cookie cutter or the top of a glass, then re-roll the dough and use up the rest
11. Fill each circle with a little of the coconut filling (be careful not to overfill), then fold the dough over into a half-moon shape and press the edges together to seal
12. Crimp or twist the edges into a pattern
13. Heat the oil in a deep fat fryer or in a deep pan to 180°C — a piece of bread will turn golden in about 60 seconds (make sure the pan is attended at all times and do not overheat the oil)
14. Fry in batches until golden on both sides
15. Leave to cool before serving