SOUTH AFRICAN RUSKS
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
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
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
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
SOUTH AFRICAN RUSKS
Make and share this South African Rusks recipe from Food.com.
Provided by goodies
Categories Breakfast
Time 3h15m
Yield 40 45, 1 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven at 180c and spray pam on a baking dish.
- Mix together flour, sugar, sunflower seeds, granola, baking powder and salt.
- melt margarine and add to the dry ingredients along with the yogurt and mix everything together well.
- Place in baking dish and put in the oven for approximately 45 mins.
- Take out of the oven and let cool.
- 6. After it has cooled cut into small squares (for dipping into coffee/tea).
- 7. put back in the oven on a low temperature over night to dry them out.
Nutrition Facts : Calories 4691.5, Fat 260.6, SaturatedFat 55.7, Cholesterol 63.7, Sodium 6377.9, Carbohydrate 529.7, Fiber 62.9, Sugar 145.6, Protein 106.2
SOUTH AFRICAN RUSKS / BISCUITS
From Falling Cloudberries by Tessa Kiros. This is a South African recipe for some lovely looking biscuits that apparently go well dipped in coffee or warm milk. Not yet tried.
Provided by Wendy-Bob
Categories Dessert
Time 2h30m
Yield 50 rusks
Number Of Ingredients 8
Steps:
- Preheat oven to 190c / 375f.
- Mix the 250g butter into the flour either with your hands or in a blender.
- Add the sugar, salt and baking powder and then mix in the milk and wine vinegar until you have a smooth dough.
- Grease a large baking tray with some of the remaining butter.
- Divide the dough into 3 equal portions.
- Wet your hands with a little cold water and quickly roll the dough into long dough sausages, about 30cm long.
- Arrange the dough sausages in parallel lines on the tray, dotting a few bits of extra butter in between.
- Bake for 45mins - 1hour until the tops are golden and crusty.
- Remove from the oven and turn the oven temperature down to 150c / 300f.
- The dough sausages will have joined together so cut down the lengths to separate them and then cut each sausage into 3cm pieces.
- Leave them to cool for a bit so that they are more manageable, then list them up and break them in half down the middle so they look nice and rustic.
- Return them to the baking tray, this time laying them on their sides and bake in the oven for a further hour (30 mins each side) to dry them out.
- Let them cool completely before storing in a closed container or paper bag, where they will keep well for up to around 5 days.
Nutrition Facts : Calories 148.1, Fat 4.9, SaturatedFat 3, Cholesterol 12.8, Sodium 96.7, Carbohydrate 23.9, Fiber 0.5, Sugar 9.2, Protein 2.2
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