Ingredients
-
2
-
2
-
1/3
-
1/2
-
2
-
1
-
1/2
-
2
-
3/4
-
2
-
2
-
-
-
-
Directions
South African Rusks, A south African Tradition!, I grew up eating Ouma’s Rusks, and these taste almost exactly the way I remember them
When I was making them, I mis-wrote the recipe down and used brown sugar instead of castor sugar, and they still came out beautifully
I definitely will be making these again for my South African mum , I really liked this recipe because of the low sugar and butter content They were crunchy and delicious and I will be making them again
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Steps
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1
Done
|
Preheat Oven to 400 Degrees. |
|
2
Done
|
in a Large Mixing Bowl, Thoroughly Mix the Dry Ingredients. |
|
3
Done
|
Combine All the Wet Ingredients, Pour Them Into the Dry Ingredients, and Stir Until You Have a Soft Dough, Similar to Biscuit Dough. |
|
4
Done
|
Turn the Dough Onto a Well-Floured Surface and Roll or Pat It to About a 1/2 Inch Thickness. |
|
5
Done
|
Cut the Dough Into Rectangles About 2 by 4 Inches. |
|
6
Done
|
Bake the Rusks About 2 Inches Apart on Buttered Baking Sheet For About 25 Minutes Until the Tops Are Crisping and Browning a Little. |
|
7
Done
|
Loosely Pile the Rusks on a Baking Sheet and Keep Them in a 200 Degree Oven All Day or All Night (about 12 Hours) to Dry. |
|
8
Done
|
the Finished Rusks Should Be Very Dry and Hard. |
|
9
Done
|
Cool and Store in an Airtight Container. |
|
10
Done
|
Rusks Will Keep For Weeks. |
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11
Done
|
Variations Oatmeal-Raisin Rusks: Reduce the White Flour to 1 1/2 Cups and Add 2 Cups Rolled Oats and 1/2 Cup Currants or Chopped Raisins. |
|
12
Done
|
Almond Rusks: Add 1 Cup Chopped Almonds and Omit the Cinnamon. |
|
13
Done
|
Peanut Rusks: Add 1 Cup Coarsely Chopped Peanuts. |
