South African Cooking

Rusks

 

Ingredients:

• 1 kg self-rising flour

• 2 eggs

• 200ml (4/5 cup) sugar

• 190g butter, melted

• 500ml buttermilk

• 5ml (1 tsp) baking powder

• 10 ml salt

• Sift flour, baking powder and salt into a bowl.

 

Method:

1. Beat the eggs, sugar and buttermilk together.

2. Cut this mixture into the dry ingredients with a knife.

3. Knead the dough lightly, gradually adding the butter while kneading. This will take about 7 minutes.

4. Roll dough into balls. Place balls of the dough next to each other in bread tins. The balls should reach to about 2/3 the height of the tin.

5. Place in the oven immediately and bake at 180 deg C (350 F) for 30 minutes.

6. Turn out onto a cooling rack and break into individual rusks.

7. Lower the heat of the oven to 100 deg C (200 deg F) or less and dry the rusks in the oven. Turn them every 30 mins.