Rusk (beskuit)
-Mix the dry and wet ingredients together. The dough is quite a stiff dough, do not be concerned.
-Once mixed, put dough in a well greased pan. Press dough down and flatten on top. Bake in a preheated oven at 180°C for 60 min. Turn the heat down in the last 15 min to 150°C.
-Remove pan from oven and let cool down well before turning the baked rusks out as it does break very easily!
-Let it cool down completely before cutting. Cut in pieces (2cm) and place in shallow oven pan
-Dry for 10 – 12 hours (overnight) at 100°C. The oven should not be warmer as the rusks will burn if the heat is higher.
-Once fully dried, remove from oven, let it cool down and store in an air tight container.
-Eat and enjoy!
Ingredients:
1 kg self raising flour
20 ml baking powder
5 ml salt
2 packets of vanilla sugar
3 cups All Bran Flakes
2 cups bran
1 cup raisins-mixed fruit-dried cranberries
1 cup nuts (roasted+chopped) or ½ cup sunflower seeds
500 gm butter
500 ml buttermilk
2 eggs
1 cup brown sugar
Instructions:
- Mix flour, baking powder, salt, vanilla sugar, All Bran, bran, dried fruit and seeds/nuts in a bowl mixing bowl. Do not add the sugar to the dry mix
-Melt butter, add eggs, buttermilk and brown sugar and beat well.
