Best S O U T H A F R I C A N RUSK R E C I P E S
2 Doz 90min 2 2 cups unbleached white flour cups bread flour, whole wheat, coarsely ground if possible cup sugar teaspoon salt 2 teaspoon baking powder teaspoon cinnamon cup butter, melted 2 eggs ¾ cup buttermilk 2 teaspoon pure vanilla extract 2 teaspoon pure almond extract Preheat oven to 400 degrees. In a large mixing bowl, thoroughly mix the dry ingredients. Combine all the wet ingredients, pour them into the dry ingredients, and stir until you have a soft dough, similar to biscuit dough. Turn the dough onto a wellfloured surface and roll or pat it to about a /2 inch thickness. Cut the dough into rectangles about 2 by 4 inches. Bake the rusks about 2 inches apart on buttered baking sheet for about 25 minutes until the tops are crisping and browning a little. Loosely pile the rusks on a baking sheet and keep them in a 200 degree oven all day or all night (about 2 hours) to dry. The finished rusks should be very dry and hard. Cool and store in an airtight container. Rusks will keep for weeks.
2 Doz 80min 2 Cup allpurpose flour (maida) 2 4 tsp baking powder pinch of salt pinch of turmeric powder (optional) tbsp olive oil /2 Cup olive oil 6 eggs, at room temperature Cup castor sugar tsp vanilla essence tsp green cardamom powder Grease with butter two small size square baking pans or you can use a large size square pan ( buy it here ). Sift the flour with the baking powder and salt, then set it aside. Whisk the olive oil with the caster sugar approximately 5 minutes or until fluffy and pale in color. Add the turmeric powder, vanilla essence and mix well. Add the eggs one at a time, beating for minute after each addition. If possible, use electric hand mixer for the purpose. Add half the flour, fold gently. Then add the remaining flour and fold until combined nicely. Pour the cake batter into the prepared pan. Bake in a preheated oven at 80 C for 30 minutes, or until a toothpick comes out clean. Turn the cake onto a cooling rack and let it cool for 0 5 minutes. Then, using a sharp knife, cut it down the middle, then into /4 inch thick strips. Divide each strip into 2 3 rectangular pieces (rusk) depending upon the size of the strip. Arrange the rusks on a baking sheet, and put the sheet back into the oven. Bake at 50 C for 5 minutes. Turn them over and bake the other side for another 5 minutes. If they need more time in the oven, turn down the heat a little bit and let them bake for slightly longer until they are golden brown and crisp on all sides. Remove on to a wirerack and let them cool. Store in an airtight container.
2 Doz 4hours 4 ¾ 2.5 cups selfraising flour tsp baking powder tsp Salt ¾ cup brown sugar 250g Butter, diced 2 Eggs cups buttermilk 50g Jungle Energy Crunch Granola 50g dried cranberries Preheat oven to 80 C Mix together the flour, salt, baking powder and sugar into a large bowl. Rub in the butter until breadcrumb consistency. Beat together the eggs and buttermilk then mix into the dry ingredients. Mix in the Jungle Energy Crunch Granola and cranberries then press the mixture firmly into a lined square baking tin. Bake for about hour or until golden and a skewer comes out clean. Remove from the oven and slice into rusks. Turn the oven down to 90C. Place the cut pieces onto flat baking trays and dry in the oven with the door slightly ajar this will take about 4 hours. Store in an airtight container and serve with hot tea or coffee.
Doz 60min 4 2 * tablespoons fruit puree or apple sauce egg cups flour teaspoon baking powder Optional: cinnamon powder, parmesan, orange zest PREHEAT your oven to 80C and prepare a baking tray with greaseproof parchment paper. MIX your flour and baking powder in a bowl. ADD your egg and fruit puree and mix together to form a dough. TAKING walnut sized pieces, roll the dough into sausages, place each piece on your baking tray and then flatten the top with your fingers so that you create a flatter surface and rectangle shape (this means the rusk will be a nice shape and easy for your baby to hold). Continue until you have used up all your dough. It should make approximately 2 biscuits. OPTIONAL: you can dust the top of each biscuit with an extra flavour cinnamon or orange zest are great flavours, but I also love some grated parmesan to make a cheesy savoury biscuit. BAKE in the oven for approximately 3040mins until golden brown and hard. REMOVE from the oven and allow to cool on a wire rack. The biscuits usually keep for over a week in an airtight container. The perfect snack!
Doz 60min Cup Ground Almonds Cup Almond Flour Cup Coconut Flour Cup Seed Mix Cup Ground Seed Mix Cup Sunflower Seeds Cup Desiccated Coconut Cup Crushed Pecan Nuts 30ml Psyllium Husk 20ml Baking Powder 3 3 Extra Large Eggs 500ml Buttermilk Cup Xylitol Tbsp Xylitol 300g Soft Butter Preheat your oven to 80C and Melt the butter. Beat the eggs, buttermilk and xylitol. Mix together all the dry ingredients except the psyllium husk, and add the melted butter. Mix it through with a wooden spoon. Mix the rest of the wet ingredients together and add the bowl. Lastly add the psyllium husk. Stir the mixture well and then allow it to rest for a few minutes so that the liquid is absorbed. Divide evenly into 3 bread pans which are lined or greased. Bake at 80C for 40 minutes, then turn the oven down to 60C and bake for a further 8 minutes. Take them out of the oven, out of the pans and place them on a drying rack. Allow them to cool then cut them into your preferred portion sizes. Place the pieces back into your oven to dry, at 80C for 8 0 hours. Keep the oven door slightly open with the back of a spoon.
5pieces 60min /2 /3 3.5 * Pack brownie mix Cup chocolate chips Cup vegetable oil Large eggs Cups allpurpose flour Cup walnuts, chopped Optional White, milk or dark chocolate melted Preheat oven to 350 ; line a cookie sheet with parchment paper. Pour dough out onto parchment paper and form into a 4x3inch log. Bake 25 minutes. Take out of the oven, reduce heat to 300, slide the parchment paper and biscotti onto the counter or cutting board. Slice into 5 pieces. Place another piece of parchment onto the cookie sheet; lay the biscotti cut side up. Bake 2 minutes. Let cool completely.
3 Doz 80min 3 Cups allpurpose flour 2 teaspoon ground cardamom teaspoon baking powder teaspoon baking soda teaspoon salt large eggs cup butter, softened cup sugar cup sour cream teaspoon almond extract cup slivered almonds Preheat the oven to 350 degrees. Prep a baking sheet by lining it with parchment paper. In a medium bowl, stir together the flour, cardamom, baking powder, baking soda, and salt and set aside. Beat the eggs in a small butter and set these aside as well. Using an electric mixer, beat the butter until creamy, then gradually add the sugar while continuing to beat, letting the combination take on a light appearance. Add the sour cream, almond extract, and the prepared eggs, and beat to combine. Reduce the speed to low and begin to add the flour, adding it gradually and allowing a soft dough to form. Add the almonds and beat just until combined. Place the dough on the parchment paper in the form of three logs, each about a foot long. The dough is sticky and the rusks are rustic, so don t worry too much about a smooth appearance at this step. Press them down to flatten slightly, then bake until they re light brown and firm, about 25 to 30 minutes. Remove from the oven and leave on the baking sheet to cool a little while you go about your business. After about 0 or 5 minutes or so, when they re cool enough to touch but still warm, cut each log into diagonal slices about 3/4inch thick. Turn the slices so they re flat on the baking sheet and return to the oven to bake for another 8 to 0 minutes. Turn them over and toast the other sides for 8 to 0 minutes, then cool.
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