Rusks
A recipe from Estelle Human. Rusks are a South African staple — twice-baked so they keep for weeks in a tin, and made for dunking in a hot cup of coffee or tea. This buttermilk version with Weetabix and whole-wheat flour has a lovely wholesome crumb.
Ingredients
- 6 cups all-purpose flour
- 1 cup whole-wheat flour
- 2 cups sugar (white or brown)
- 150 g Weetabix (about 8), crumbed
- 50 ml baking powder
- 10 ml baking soda
- 10 ml salt
- 500 g margarine
- 500 ml buttermilk
- 2 eggs
- 20 ml vinegar (brown or white)
- Raisins or nuts (optional)
Method
- 1
Spray the inside of your pans with non-stick spray.
- 2
Sift the all-purpose flour, baking powder, baking soda, and salt together. Add the whole-wheat flour and crumbed Weetabix.
- 3
Rub the margarine into the dry ingredients thoroughly with your fingertips until the mixture looks like fine crumbs.
- 4
Beat the buttermilk with the vinegar, eggs, and sugar until well blended. Add to the flour mixture and mix with a wooden spoon until it forms a soft dough. Stir through the raisins or nuts if using.
- 5
Sprinkle the working area with flour and roll out the dough.
- 6
Cut into strips and place them close together in the cake pans.
- 7
Bake at 400°F (200°C) for 30 minutes, until brown. Break apart, then let the rusks dry out in the oven — leave the oven door slightly open and leave them on the lowest heat until completely dry.
Notes
Drying is what makes a rusk a rusk, so don't rush it — a few hours (or overnight) on the lowest heat with the door ajar gives you that classic crunch. Once fully dry and cooled, store in an airtight tin.