South African Traditional Rusks Recipes

SOUTH AFRICAN RUSKS

South African Rusks image

Make and share this South African Rusks recipe from Food.com.

Provided by Norahs Girl

Categories Breads

Time 12h15m

Yield 24 rusks approx

Number Of Ingredients 11

Ingredients

2 cups unbleached white flour
2 cups whole wheat flour (coarsely ground if possible)
1/3 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 cup melted butter
2 eggs
3/4 cup buttermilk
2 teaspoons pure vanilla extract
2 teaspoons almond extract

Steps:

Preheat oven to 400 degrees.
In a large mixing bowl, thoroughly mix the dry ingredients.
Combine all the wet ingredients, pour them into the dry ingredients, and stir until you have a soft dough, similar to biscuit dough.
Turn the dough onto a well-floured surface and roll or pat it to about a 1/2 inch thickness.
Cut the dough into rectangles about 2 by 4 inches.
Bake the rusks about 2 inches apart on buttered baking sheet for about 25 minutes until the tops are crisping and browning a little.
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.
The finished rusks should be very dry and hard.
Cool and store in an airtight container.
Rusks will keep for weeks.
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.
Almond Rusks: Add 1 cup chopped almonds and omit the cinnamon.
Peanut Rusks: Add 1 cup coarsely chopped peanuts.

SOUTH AFRICAN TRADITIONAL RUSKS

South African Traditional Rusks image

This is by far the best dunking rusk recipe ever. Try it. Serve with coffee or tea for dunking.

Provided by liz

Categories Bread Quick Bread Recipes

Time 5h10m

Yield 80

Number Of Ingredients 8

Ingredients

8 cups self-rising flour
4 cups ground All-Bran® cereal
1 ¼ cups white sugar
1 ¾ cups brown sugar
1 teaspoon baking powder
¾ teaspoon salt
4 ½ sticks unsalted butter
4 cups heavy cream

Steps:

Preheat the oven to 350 degrees F (180 degrees C). Line a high-rimmed baking sheet with parchment paper, letting the paper overhang the sides for easy removal.
Combine flour, ground All-Bran®, white sugar, brown sugar, baking powder, and salt in a bowl.
Melt butter in a saucepan over low heat. Remove from the heat and mix in cream. Add flour mixture and mix until well combined.
Spread out batter into the prepared baking sheet and use a knife to cut into slices; this will make removing the rusks easier once baked.
Bake in the preheated oven for 50 minutes. Reduce heat to 160 degrees F (70 degrees C) and leave rusks in the low temperature oven for 4 hours to dry. Remove from oven and allow to cool.
Cut into 80 slices.

Nutrition Facts : Calories 163.3 calories, Carbohydrate 18.2 g, Cholesterol 30 mg, Fat 9.8 g, Fiber 1.2 g, Protein 1.9 g, SaturatedFat 6.1 g, Sodium 200.3 mg, Sugar 6.7 g

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