Raisin rusks

By Drum Digital
27 July 2015

Enjoy tea-time with these flavourful rusks, and feel free to share the recipe.

Makes: 25

Preparation: 15 min

Cooking: 35 min

Drying: 6 hrs

125 g butter, room temperature

4 x 250 ml (4 c) self-raising flour, sifted

2 eggs, beaten

10 g yeast

30 ml (2 T) castor sugar

15 ml (1 T) lukewarm water

5 ml (1 t) aniseed

80 ml (? c) raisins

pinch of salt

180 ml (¾ c) warm milk

10 ml (2 t) oil

Preheat the oven to 180 °C. Grease 2 medium loaf tins.

1. In a bowl rub butter and flour with fingertips until a breadcrumb texture forms. Add the eggs. Add the yeast and 2 ml (½ t) sugar mixed with water. Add the aniseed, raisins, remaining sugar, salt, milk and oil and blend lightly. Place in a greased bowl, cover and let it rise for 1 hour.

2. Break the dough into equal golf-sized balls, place the balls into loaf tins and put aside to rise for 30 minutes.  Bake for 25 minutes or until golden brown. Break them apart and turn out onto a wire rack.

3. Reduce the heat to 70 °C with the fan on, return the rusks and bake for 6 hours or until completely dry.

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