Step 1

Mix together the flour and salt in a large bowl. Cut in the shortening using a pastry cutter or bread knife until it turns into very small pieces. Mix the vinegar with the cold water and gradually add 6 tablespoons to the flour mix (1 tablespoon at a time).

Step 2

Using a wooden spoon mix until everything starts to stick together to form a crumbly dough. If it is still too dry and crumbly, add more cold water, one tablespoon at a time, mixing and checking before adding the next. You can check by taking a handful and squeezing them together in your hand, it should stick together but not wet.

Step 3

Tip the crumbly dough on a surface and press them together to form a ball. Then start kneading, it will break up in the beginning but as you press and knead it will start to form a proper dough. Knead just until it is no longer crumbly and a bit smooth, but it does not have to be super smooth (No windowpane testing here, we do not want gluten to form, so do not over-knead, or it will not be flaky). Form into a ball and return to the bowl. Cover with a kitchen towel and let it rest for 15-20 minutes.

Step 4

While waiting, make the filling. Just combine the ingredients for each type of filling you like to use. For the original muscovado filing, add water a tablespoon at a time. Remember that the sugar will also melt as it absorbs moisture, so mix well and wait before adding the next addition of water.

Step 5

The texture you are looking for is soft but firm enough to form into a ball. Roll the filling into a log and divide it equally into 16 pieces. If you plan to do both, then just use half of the measurements for each. Form each piece into a ball. Cover with plastic foil and set aside until ready to use.

Step 6

Using a rolling pin, roll the dough thinly (½ cm) into a rectangle. Cut the dough lengthwise into 2 equal parts.

Step 7

Spread a very thin layer of shortening over the top of the dough. You can also use oil, but I recommend shortening or lard. Roll each cut tightly to form a cylinder. Try to make it as tight as possible. Cut each into 8 equal parts making 16 in total. Cover them with a kitchen towel and rest for 5-10 minutes.

Step 8

Take a piece of the dough and flatten it. It should be big enough to wrap around the ball of filling. Wrap and pinch the edges together to close, then roll in your palms to smoothen all over. Dip one side of the ball in sesame seeds.

Step 9

Lightly flour a surface and flatten it to a disk, using a rolling pin, as thin as you can without the filling breaking out the dough. It is no big deal if it tears a bit. Do the same to the rest.

Step 10

Heat a large flat pan over low heat. Then add a batch of the flat dough in a single layer. Let it cook for 3-4 minutes or until the bottom turns light brown. Some parts might puff, but this is normal. Turn them over and cook the other side for 3 minutes or light brown. Remove from pan and transfer to a serving plate. Cook the rest.

Step 11

Enjoy with coffee or tea while still warm.