Economical rusks

By admin
15 February 2013

Try this straightforward rusk recipe from Nettie Kruger for something tasty to nibble on with your mug of coffee on chilly winter evenings.

Makes 40-50 rusks

Preparation time: 20 min

Baking time: 1 hour

Drying time: overnight

5 x 250 ml (5 c) nutty wheat

5 x 250 ml (5 c) self-raising flour

500 ml (2 c) bran

30 ml (2 T) baking powder

500 ml (2 c) white sugar

a pinch of salt

500 g butter

2 eggs

500 ml (2 c) milk

1.    Preheat the oven to 180 °C. Grease a roasting pan with butter. Sift together the dry ingredients in a large mixing bowl.

2.    Rub the butter into the flour mixture until the mixture resembles breadcrumbs.

3.    Whisk together the eggs and milk and add to the flour mixture. Press the mixture into the prepared pan and bake for 1 hour.

4.    Reduce the oven temperature to 60 °C. Leave the rusks to cool for 10-15 minutes before cutting into fingers and drying in the oven overnight. Serve with tea or coffee.

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