All eyes are on South Africa these days, thanks to the World Cup. Why not enjoy the games with this recipe for rusks from South Africa? They are a dried biscuit, somewhat similar to biscotti.
Serve them with coffee. Vuvuzela optional
Trivia: According to Wikipedia, Rusks are also common in Pakistan and India. Store-bought rusks are sold under the name Milk Toast.
Do you prefer to work with metric amounts? You'll find an excellent Cooking Converter at this link.
Recipe for Rusks from South Africa
This is a fairly large recipe which will make about four dozen rusks. However, they will keep for ages, and since you must bake them for a very long time, it makes sense to make a lot. However, you can cut the recipe in half if this seems too much.
3/4 cups of melted margarine
4 cups of sugar
8 cups of buttermilk
10 cups of self-raising flour
2 teaspoons of baking powder
1 teaspoon salt
3 cups of All-Bran flakes
3 cups of granola, plain
Butter and flour three large loaf pans.
Preheat your oven to 350°F.
Using a mixer, like the highly rated KitchenAid KSM150PSER Artisan Series 5-Quart Mixer, Empire Red, mix together the buttermilk, eggs and sugar.
In a separate bowl, mix together the dry ingredients.
Add the buttermilk mixture to the dry mixture. Stir. Place equal amounts of rusk batter into the three loaf pans. Bake for about an hour or a little less.
At this point, remove the biscuits from the oven and allow them to cool at room temperature for approximately six hours.
Slice each loaf into slices that are about 1/2 inch thick. Then, cut each of these into quarters. This gives you approximately forty-eight rusks.
Heat your oven to 175°F.
Put these rusks on a rack in the oven. Using a wood spoon, hold the oven door open slightly, about half of an inch. This allows moisture to get out.
Give the rusks this second baking for about eight hours. This dries the biscuits out so you get the familiar texture that you have with biscotti and other twice-baked biscuits.
Enjoy your South African rusks with coffee and a soccer game.