Rusks (Beskuit)
Source of Recipe
Sandra Govender mailto:[email protected] ,wwrecipes - Entrees - Sweet and Sour Fried Noodles - November 22, 2001 , theme - A Local Specialty from My Corner of Recitopia
Recipe Introduction
Sandy Govender from South Africa here. The following recipe is a
favorite at coffee time. It is the equivalent of the Italian biscotti
- and is shamelessly used as a dunk in the coffee treat. Can be used
as a lovely food-gift for this time of year.
List of Ingredients
2 cups unbleached white flour
2 cups whole wheat bread flour (coarsely ground if possible)
1/3 cup sugar
1/2 tsp salt
2 tsp baking powder
1 tsp cinnamon
1/2 cup melted butter
2 eggs
3/4 cup buttermilk
2 tsp pure vanilla extract
2 tsp pure almond extract Recipe
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 well-floured surface and roll or
pat it to about a 1/2 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. Now, eat a few "soft" rusks warm from the oven.
Loosely pile the rusks on a baking sheet and keep them in a 200 degree
oven all day or all night (about 12 hours) to dry. The finished rusks
should be very dry and hard. Cool and store in an airtight container.
Rusks will keep for weeks.
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