12 hrs 15 mins
Norahs Girl's Note:
A south African Tradition!
My Private Note
rusks a ...
Units: US | Metric
- 1Preheat oven to 400 degrees.
- 2In a large mixing bowl, thoroughly mix the dry ingredients.
- 3Combine all the wet ingredients, pour them into the dry ingredients, and stir until you have a soft dough, similar to biscuit dough.
- 4Turn the dough onto a well-floured surface and roll or pat it to about a 1/2 inch thickness.
- 5Cut the dough into rectangles about 2 by 4 inches.
- 6Bake the rusks about 2 inches apart on buttered baking sheet for about 25 minutes until the tops are crisping and browning a little.
- 7Loosely 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.
- 8The finished rusks should be very dry and hard.
- 9Cool and store in an airtight container.
- 10Rusks will keep for weeks.
- 11Variations Oatmeal-Raisin Rusks: Reduce the white flour to 1 1/2 cups and add 2 cups rolled oats and 1/2 cup currants or chopped raisins.
- 12Almond Rusks: Add 1 cup chopped almonds and omit the cinnamon.
- 13Peanut Rusks: Add 1 cup coarsely chopped peanuts.
Nutritional Facts for South African Rusks
Serving Size: 1 (986 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 128.0
- Calories from Fat 41
- Total Fat 4.6 g
- Saturated Fat 2.6 g
- Cholesterol 25.9 mg
- Sodium 126.9 mg
- Total Carbohydrate 18.5 g
- Dietary Fiber 1.4 g
- Sugars 3.3 g
- Protein 3.2 g