RUSKS

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KINROSS’ NOVICE CHEF
[Buttermilk Rusks]

It’s quite obvious … yours truly has got a little more free time on hands … resulting in the Fourie household enjoying some homespun baking … its only rusks ... at least it is a start. I am enjoying our new Defy Double eye level oven … one of many great assets our new home has to offer. It has been 16 years since I had the joy of a spacious oven. The oven was officially inaugurated with these sumptuous buttermilk rusks. I have been baking these since childhood and it is truly a tried and tested recipe. Here it is … if some of you would like to put it to the test.

Recipe for Buttermilk Rusks

Ingredients:

(1 cup = 200ml)

[A]
10 cups Self Raising Flower
2 cups Sugar
1 teaspoon Salt
[Mix everything together]

[B]
2 Eggs
500ml Buttermilk
[Mix well]

[C]
500g Butter (250g butter + 250g margarine)

Method:

* Rub C into A
* Add B to A&C mixture
* Spoon mixture into three average sized bread baking tins
* Bake one hour at 180 deg Celsius
* Allow to cool and cut rusk shapes as desired
* Dry in oven overnight at 100 deg Celsius

Health Version

* Replace 10 cups of Self-Raising Flower with:
5 cups Self-Raising Flower, 5 Cups Nutty Wheet, 10 teaspoons Baking Powder.
* Add some raisins and/or mixed fruit and/or chopped nuts.
* Follow Method as above.

- Industrious Chef Signing Off