Raisin rusks

By Hope Malau
27 July 2015

Keep these crunchy treats in a jar next to the kettle to go with your morning cuppa.

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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