If the rusks are to be kept for a long time, do not substitute margarine for the butter. I always use butter. If your family loves ‘beskuit’ they will not last long anyway, but who cares, it is so easy to make. Remember, the longer you dry them out the more they get a crunchy caramel taste.
Ingredients:
- 2 kilograms Self-Raising Flour
- 2 tablespoons Salt
- 2 cartons (500ml each) Buttermilk
- 1 medium size packet All Bran Flakes (crush it finely)
- 1 cup of blend pumpkin, sesame, flax and sunflower seeds. (This is optional)
- 5 large eggs
- 2 large talbespoons of Baking Powder
- 3 cups of Sugar (750gm)
- 750gm Butter
- 3 Large bread pans greased.
Method:
Preheat oven to 180°C.
Heat the butter and sugar together until sugar has melted. Let it cool completely. Beat the eggs until light and fluffy. Sift the flour and baking powder and salt together, add the crushed all bran flakes and seeds, using a fork to mix. Add the eggs and buttermilk too the cooled butter and sugar and mix well with a fork. No need to knead. Make golf ball sized buns of the dough into the greased bread pans close together. I let the dough rise in a very low oven until double in size and then bake for 45-55 minutes. Place the pans in the middle of the oven or if thermofan oven, place as suggested.
When slightly cooled, break the rusks apart carfully. Pack the beautifully yummy rusks on wire racks or on cooled oven racks – it is important that air must circulate. (This is when a Thermofan works perfectly. Place them in the cool oven, leaving the door ajar, for 4-5 hours, or overnight, to dry out.
ENJOY! / EET LEKKER
