Rusks are essentially double-baked bread dough. The afrikaans word for rusk is beskuit which, according to the book,”Geskiedenis van Boerekos”, comes from the french word meaning “twice baked.” South African boere tannies have been baking rusks since they arrived here on the Drommedaris in the 1600s. This recipe is not one of the real traditional ones but it’s an easy one.😉
What you need:
500 grams margarine/butter
1 cup sugar
3 large eggs
2 cups self-rising flour
2 cups nutty wheat flour (or another 2 cups self-raising)
1 teaspoon of salt
3 cups crushed All Bran flakes
Preheat oven to 180 degrees celsius.
Combine the butter, sugar and eggs in a mixing bowel and mix well.
Add the flour, salt and all bran flakes, mix, lastly add the milk and mix well.
Spray your oven baking tray with non-stick spray. Spread batter about 2cm thick in tray. Bake at 180 degrees for 45 minutes.
Cut rusks into desired sizes and spread out on oven tray. Dry out overnight (for about 12 hours) at 70 degrees.
Enjoy with coffee, tea and good conversation.😊