Here's something to accompany your favourite WARM beverage this winter.
Rusks are a uniquely South African crunchy treat and a firm favourite that must be dunked in your preferred brew.
There are many great grandma's recipes that have been passed down but no matter which one they are all good.
They can be made in many different shapes sizes and flavours.
I bake 2 batches at a time, not only because they are good but 1 batch doesn't see the middle of the week.
As far as flavours go there are many variables too many to mention here. Some of the tasty things I like using include buttermilk, muesli, yoghurt and condensed milk.
Recipe
1.5 Kg self raising flour
10 ml salt
500 ml sugar (I use 1/2 white + 1/2 brown)
500 grams butter
500 ml buttermilk
3 eggs
Preheat oven to 180C
Mix dry ingredients in a large bowl
Melt butter and whisk in buttermilk
Whisk in eggs
Add wet to dry and mix (easiest done by hand)
I then add the muesli after mixing (not essential but nice.) If I have raisins they go in.
Divide the mixture in half and flatten in a greased baking tray then cut the dough in finger thick sections along the width and either one or two cuts in the length.
Bake for 30 minutes.
While still hot recut the finger sections and turn out of tray and separate.
Let the oven cool to 100 C and dry out the rusks in the oven at that temp for about 2 hrs.
​​​​​​​
Very Important Method.
Dip Rusk in cup of tea, coffee, hot choclate or whatever tickles your taste. This may require a little practice. Leaving the Rusk in your beverage for too long, it will get soggy and break off.
Grip Rusk between finger and thumb and dunk twice before lifting out to take a bite. The extent of dunking depends on density. You need to experiment and have a teaspoon at the ready to fish out broken bits from the cup.
Give them a try they are good.
Rusks are a uniquely South African crunchy treat and a firm favourite that must be dunked in your preferred brew.
There are many great grandma's recipes that have been passed down but no matter which one they are all good.
They can be made in many different shapes sizes and flavours.
I bake 2 batches at a time, not only because they are good but 1 batch doesn't see the middle of the week.
As far as flavours go there are many variables too many to mention here. Some of the tasty things I like using include buttermilk, muesli, yoghurt and condensed milk.
Recipe
1.5 Kg self raising flour
10 ml salt
500 ml sugar (I use 1/2 white + 1/2 brown)
500 grams butter
500 ml buttermilk
3 eggs
Preheat oven to 180C
Mix dry ingredients in a large bowl
Melt butter and whisk in buttermilk
Whisk in eggs
Add wet to dry and mix (easiest done by hand)
I then add the muesli after mixing (not essential but nice.) If I have raisins they go in.
Divide the mixture in half and flatten in a greased baking tray then cut the dough in finger thick sections along the width and either one or two cuts in the length.
Bake for 30 minutes.
While still hot recut the finger sections and turn out of tray and separate.
Let the oven cool to 100 C and dry out the rusks in the oven at that temp for about 2 hrs.
​​​​​​​
Very Important Method.
Dip Rusk in cup of tea, coffee, hot choclate or whatever tickles your taste. This may require a little practice. Leaving the Rusk in your beverage for too long, it will get soggy and break off.
Grip Rusk between finger and thumb and dunk twice before lifting out to take a bite. The extent of dunking depends on density. You need to experiment and have a teaspoon at the ready to fish out broken bits from the cup.
Give them a try they are good.
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