South African RusksA rusk is a very hard and dry biscuit that was introduced to South Africa by the Dutch in the late 1600’s. They were essentially double-baked bread dough without preservatives. Because of this they would travel well and keep for an extended period of time without spoilage. The term Rusk comes from the Afrikaans term for biscuit. There are many variations to the recipe to fit any desired taste, including spices, chocolate, raisins, oat bran, currants, or cinnamon. Today they are eaten as a breakfast or afternoon snack. They are usually dunked in coffee or tea, or can just be eaten dry.
0.8 cup of butter
1 ¾ cups of sugar
2 cups buttermilk
1 teaspoon lemon juice
7 cups of self-rising flour
2 teaspoon baking powder
1 teaspoon salt
6 cups of wheat or bran flakes
1 ½ cups uncooked oats
½ cup chopped almonds
Melt butter and let it cool.
Beat together eggs, sugar, buttermilk, and melted butter.
Sift flour, baking powder, and salt together.
Add wheat/bran flakes, oats, and almonds.
Add wet ingredients to dry ingredients. (Very thick mixture)
Put in oven pan (9X13) lined with foil.
Bake 25 minutes at 390 degrees.
Reduce to 350 degrees for another 25 minutes or until brown.
Cool slightly before removing from pan.
Slice into finger sized slices.
Place on drying rack in oven at 175 degrees until brittle, crunchy, and dry.
For more information, contact:
Kristie Kirkpatrick at 509-397-4366