South African Rusks / Biscuits

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 30mins
YIELD: 50 rusks
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat oven to 190c / 375f.
  • Mix the 250g butter into the flour either with your hands or in a blender.
  • Add the sugar, salt and baking powder and then mix in the milk and wine vinegar until you have a smooth dough.
  • Grease a large baking tray with some of the remaining butter.
  • Divide the dough into 3 equal portions.
  • Wet your hands with a little cold water and quickly roll the dough into long dough sausages, about 30cm long.
  • Arrange the dough sausages in parallel lines on the tray, dotting a few bits of extra butter in between.
  • Bake for 45mins - 1hour until the tops are golden and crusty.
  • Remove from the oven and turn the oven temperature down to 150c / 300f.
  • The dough sausages will have joined together so cut down the lengths to separate them and then cut each sausage into 3cm pieces.
  • Leave them to cool for a bit so that they are more manageable, then list them up and break them in half down the middle so they look nice and rustic.
  • Return them to the baking tray, this time laying them on their sides and bake in the oven for a further hour (30 mins each side) to dry them out.
  • Let them cool completely before storing in a closed container or paper bag, where they will keep well for up to around 5 days.
Advertisement