Amazing Luxury Rusks!

These Rusks are the BOMB!!! Seriously. A great little snack with a good cup of coffee on a Sunday morning.

2 Cups Sugar

4 cups white flour

1 tsp salt

2 eggs

1 Cup Rasins (you can leave them out if you don’t like them)

1 Cup Raw Nuts (like almonds or a mixture)

1 Cup coconut

3 Cups whole Wheat Flour

2 tsp baking powder

500mls Buttermilk

300g butter

1 cup Nutty Crunch Muesli

– Preheat your oven to 180C

– Melt the butter and set aside

– Mix everything else together except for the buttermilk and eggs

– Beat the eggs slightly and combine with the buttermilk

– Add the melted butter to the dry ingredients and then add the buttermilk and eggs

– Bake for 40 minutes

– Take the rusks out and cool slightly

– Turn the oven down to 70 – 80 C

– Cut into rectangle ‘rusk sized’ blocks and then put them back on a baking tray or two (don’t over crowd)  and dry out over night (or at least 8 hours).

– Cool completely and store in an air tight tin / container

MMMMMMMMM!!!!!!!!!!! 😉

Buttermilk Rusks

 

A true South African Classic! And a super easy recipe! Winner!

 

1kg self raising flour

250g butter

250ml sugar

500ml buttermilk

2 eggs

5ml salt

 

– Beat eggs and sugar until light and foamy

– Add buttermilk

– In a separate bowl, sift the flour and salt together and then rub in the butter.

– Add the buttermilk mixture to the flour and butter mixture.

– Shape dough into balls the shape of eggs.

– Place in greased loaf tins packed closely together

– Bake at 180 C for 50 – 60 minutes

– Leave to cool in the pan for 30 minutes before turning out and allowing to cool completely.

– Once completely cool, use a knife to separate the rusks, place on a clean baking tray and allow to dry out at 70 C for 4 – 5 hours, or overnight. (overnight is better)

 

Seed and Nut Rusks

 

Home made rusks always make me think of my sister Debbie. When we were younger and still living at home Debs was always in the kitchen baking something delicious for the family. One of my favourite things she used to make was rusks and there’s something so homey and comforting about home made rusks. These ones have so many delicious goodies in them!

 

1 Kg self-raising flour

15ml baking powder

7ml salt

375g cold butter, grated

4 Cups digestive bran

1 and 1/2 cups  (375ml) cranberries or raisons

100g pecan nuts, chopped

1/2 (125ml) Cup sunflower seeds

1 Cup (250ml) mixed seeds (sesame, pumpkin, poppy, linseed)

3 extra large eggs

1 and 1/2 cups  (375ml)  sugar

2 Cups (500ml) buttermilk

1/2 cup (125ml) canola oil

 

– Preheat the oven to 180 C. Sift the flour, baking powder and salt into a large bowl. Rub in the butter.

– Stir in the bran, cranberries, nuts and seeds. Whisk the eggs and sugar together until light and fluffy. Add the buttermilk and oil.

– Add this mixture to the dry ingredients and mix together well. Shape into balls and arrange in a deep, 30-cm square baking pan.

– Bake for 45 – 50 minutes or until a skewer inserted comes out clean. Leave to cool in the pan for 30 minutes before turning out and allowing to cool completely.

– Once completely cool, use a knife to separate the rusks, place on a clean baking tray and allow to dry out at 70 C for 4 – 5 hours, or overnight. (overnight is better)

 

Makes 30 – 40