South African Rusks

Recipe by Norahs Girl
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READY IN: 12hrs 15mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • Variations 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.
  • Almond Rusks: Add 1 cup chopped almonds and omit the cinnamon.
  • Peanut Rusks: Add 1 cup coarsely chopped peanuts.
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