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Rusks (South Africa)

A home-style Rusks (South Africa) made with Unbleached White Flour, Whole Wheat Bread Flour, Sugar, Salt, and Baking Powder. Scale it up or down for the number of people at the table.

Ingredients

• 2 cup
• 2 cup
• 1/3 cup
• 1/2 tsp
• 2 tsp
• 1 tsp
• 1/2 cup
• 2
• 3/4 cup
• 2 tsp
• 2 tsp

Method (preview)

1. 1

   Preheat oven to 400 F. In a large mixing bowl, thoroughly mix the dry ingredients.

2. 2

   Combine all the wet ingredients, pour them into the dry ingredients, and stir until you have a soft dough, similar to biscuit dough.

3. 3

   Turn the dough onto a well-floured surface and roll or pat it to about a 1/2 inch thickness.

4. 4

   Cut the dough into rectangles about 2 by 4 inches.

5. 5

   Bake the rusks about 2 inches apart on buttered baking sheet for about 25 minutes until the tops are crisping and browning a little.

6. 6

   Now, eat a few "soft" rusks warm >from the oven.

7. 7

   The finished rusks should be very dry and hard.

8. 8

   Cool and store in an airtight container.

9. 9

   Rusks will keep for weeks.

10. 10

    Almond Rusks: Add 1 cup chopped almonds and omit the cinnamon.

11. 11

    Peanut Rusks: Add 1 cup coarsely chopped peanuts.

12. 12

    Anise Rusks: Omit the cinnamon and almond extract and add 2 tsp pure anise extract or 1 Tbsp anisette.