Snackles at sundown

During one of my visits to Pretoria in 2015, when Keith was still working there, we went to a garden market at the erstwhile home of Prime Minister, General Jan Smuts, in Irene. In the antiques section, I came across a kitchen tool that fascinated me. It had a wooden handle attached to what I would describe as a metal comb with three teeth. Fixed on each of the ends of the “teeth”, was in sequence heavy metal shapes in the form of a square, circle and triangle.

I bought the tool hoping to do some research on it later. My only clue was in the name “Snackle”, visible on the metal shapes. I discovered that it was manufactured circa 1958 in the town of Brakpan in the old Transvaal Province. The company also manufactured Jaffle irons, used to make toasted sandwiches on gas, electric as well as open flame cooking.

Jaffle iron  (image source: https://kreatiewekosidees.com/2013/11/12/snackle-iron/)

The Snackle is a tool with which to make sweet or savoury casings for fillings for finger snacks. One can still buy them. They are based on the same principle as rosettes, traditional Norwegian and Swedish Christmas cookies that come in butterfly, star or circular shapes. I remember eating the snacks at church fetes, especially the butterfly shapes, dusted with castor sugar.

Scandinavian rosette iron (source: https://pinchmysalt.com/scandinavian-rosettes-recipe/)

Scandinavian rosettes (source: https://pinchmysalt.com/scandinavian-rosettes-recipe/)

I learned that I had bought myself a three in one Snackle iron. If you are lucky, you might even find one online with its original packaging and instructions.

Snackle iron (source: http://inenomdiehuis.blogspot.com/2013/07/snackle-resep.html)

I decided that it was time to try out the Snackle iron. After finding more than enough information and recipes online, I thought these little casings to be perfect for use in the preparation of cocktail snacks.

Snackles fresh out of the hot oil

I followed the instructions from the original instruction booklet and used the recipe for salt snackles.  

   

Recipe for salt casings

1 Egg

125ml Water

125ml Milk,

1 ml Salt

½ ml Pepper

250 ml Cake flour

Method:

Beat the egg, milk and water together.

Mix in the dry ingredients to make a runny batter. (It reminds me of pancake batter.)

Heat enough oil to cover the shapes of the iron in a deep enough pan. Heat the oil with the Snackle iron submerged. Shake off the excess oil and carefully dip the shapes in the batter (don’t let the dough go over the edge of the shapes though). Place in the oil for ±25 seconds. The casings are ready when they are light brown and crispy. After the first Snackles, one does not have to pre-submerge the iron in the oil. After removing the casings, simply repeat the process by dipping the iron in the batter and then the boiling oil.

Place the casings on absorbing paper.

Use fillings that are not too wet as it will make the otherwise crisp casings soggy.

 

My successful snackles

Things that can go wrong.

If there is too little oil on the Snackle iron the first time, the batter will stick to the shapes.

If the Snackle iron is removed from the batter too quickly, the batter will fall off.

If the oil is too hot the batter will also fall off.

 

Snackles with fillings

My first attempt was frustratingly disastrous. But, if your oil is hot enough, the whole experience is quite fun. The end results are snacks as diverse and interesting as your imagination. Did I mention that it is a very economical way of making snacks? This mix can give you up to 60 casings.

Snackles and sundowners

I think it the perfect snack-maker for sundowners over the festive season.