Who does not love something to dunk in their coffee or tea? For most South Africans, a rusk is the ultimate comfort dunker and sort of in our blood. From the time we have teeth (or sometimes before) we eat rusks. Handy as a yummy nibble from breakfast to dinner, tea break or desert. You don’t even have to be hungry. This is a very easy, mix everything together and bake twice, recipe. This is the plain version, but you can chop and change, and add all sorts of grains, seeds, nuts or even dried fruit to enjoy many different varieties. Also lovely hot out the oven before it is dried.
Ingredients
- 1 kg Self Raising Flour
- 10 ml Baking Powder
- 5 ml Salt
- 500g Stork Margarine
- 3 Eggs, Large
- 1 1/2 c Sugar
- 500 ml Buttermilk
- 1 tsp Vanilla Essence
- for a variation you can add the following instead of the vanilla
- 4 1/2 c All Bran Flakes
- or
- 1 c Desiccated Coconut, 1 c Oats and 2 c All Bran Flakes
- or
- 1 c Desiccated Coconut and 1 c Bran
Method
- Preheat the oven to 180 degrees Celsius.
- Grease a large oven pan
- Add all the dry ingredients to a large mixing bowl.
- Beat the sugar and eggs together in a separate bowl and then add the Buttermilk.
- Melt the stork margarine and add it with the the egg mixture to the dry ingredients. Mix well.
- Poor in prepared oven pan.
- Bake for 45 minutes. Take it out and let it cool.
- Cut in finger sized slices. They can be about 10 x 5 cm
- Place your slices on the oven rack and dry in the oven for 6 to 8 hours at 100 degrees with the oven door a little ajar or, if you have a newer over that does not allow leaving the door a little open, dry at 60 to 70 degrees Celsius for 10 to 12 hours.
- Place in an airtight container when it is dry.
- Enjoy with a good cup of coffee or tea.
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