Nothing beats a nice cup of coffee and a decent rusk on a cold winter’s morning. These rusks are pretty straightforward to make and are so more-ish you might have to hide them from yourself!
“Better-than-your-Ouma-Rusks”
- 1 Kg self raising flour
- 10ml baking powder
- 5ml salt
- 500g room temperature Baking Margarine or Butter (I use butter)
- 4 x 250ml All Bran
- 125ml fine coconut
- 125ml sultanas
- 5ml lemon, naartjie or orange zest
- 500ml buttermilk
- 3 eggs
- 375ml sugar
- 500ml Rice Crispies
Using a very large bowl, begin by sifting the flour, baking powder and salt together. Rub the butter into the flour mixture, working it gently. Now add the All Bran, coconut, zest and sultanas to the flour & butter mixture.
In a separate container beat the buttermilk , eggs and sugar together. Add the wet ingredients to the dry ingredients and mix thoroughly using a wooden spoon – this takes some elbow grease! You should have a nice stiff dough at this point; it should look quite crumbly.
Place the mixture in a prepared baking tray (I use a standard black oven roasting tray about 3-5cm deep for these rusks) and press it down firmly. You can now press the Rice Crispies on top so they stick to the dough.
You now need to cut this dough using a wet knife. Cut it into 3cm length ways x 8cm across. (Rusk size!) Bake at 180° C for 30 – 40 min until they reach a nice light golden brown colour. Let them cool down before you remove them from the baking tray. Separate into rusks and place onto a drying rack to dry out in the oven at 100 ° C overnight (or at least 4 to 5 hours).
