Monday, April 20, 2009


Since I have a few minutes, here goes
Two recipes for rusks:

Wholewheat Rusks
2 cups self-raising flour
1kg wholewheat flour
1 cup brown sugar
1 teaspoon salt
1 heaped teaspoon baking powder
1 teaspoon bicarbonate of soda
250g of butter
1 1/2 cup of raisins
500g buttermilk
200ml plain yoghurt
2 eggs, beaten
1 cup of mixed seeds (pumpkin, sunflower, etc)

Sift flours. Add all dry goods. Make a well in the centre. Whisk wet ingredients in jug. Pour into well and mix together. Should be a firmish dough. Shape into golf balls and add to a large, greased roasting pan or bread tins. If you are feeling lazy or just want nice, neat soldiers, turn all the dough into the pan and smooth on top. No rolling and getting your hands all sticky.

Either way, now you just bake at 180degC for 50 minutes - 1 hour. Cool. Tear balls apart (or if you baked as a whole, slice into nice rectangular pieces) and place in the oven to dry out at about 100degC for about 5-7 hrs, depending on your oven (mine is usually done by about 5 1/2 - 6 hrs). Should be nice and crisp.
Variations: Replace seeds & raisins with
* Chopped pecans and dates
* Chopped almonds and dried cranberries
* Chopped walnuts and some finely grated rind of orange

Buttermilk Rusks
1kg self-raising flour
1 teaspoon salt
3/4 cup sugar
250g butter
500ml buttermilk
1 egg, whisked with 25ml oil

Sift flour. Add dry ingredients. Make a well in the centre. Mix wet ingredients. Pour into well and mix. Roll into golf balls (or not, as above) and pack tightly into the roasting pan. Bake for about 45 minutes and dry as above. Adding a handful of raisins and decreasing a bit of the sugar, would not go amiss.

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