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.
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| 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.
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| Scandinavian rosette iron (source: https://pinchmysalt.com/scandinavian-rosettes-recipe/) |
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| 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.
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| 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.
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| 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.
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| 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.
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| 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.
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| Snackles and sundowners |
I think it the perfect snack-maker for sundowners over the festive season.
