food for thought –
strawberries contain more vitamin c than oranges
a hard, biscuit like treat that pairs well with coffee or sometimes just on its own. rusks, customary to my heritage, have been around for many years, and this recipe, which i’ve tweaked through the years, has never let me down. moreish, tasty white rusks. every time.
the drying time is long, so i sometimes opt for making a double batch as they last really well in an air-tight container. there are so many rusk variations although i almost always come back to this one.
i just love the smell of freshly baked rusks and the lingering rusk drying smell the next morning.
these really are so good that sometimes you don’t even need the coffee to dip them into…
1kg plain flour
500g unsalted butter, melted
500ml full cream buttermilk
1 1/2tbs baking powder
1 1/2c castor sugar or brown sugar
2 eggs, room temperature
2 tsp vanilla essence
1 1/2c mixed seeds
i used pumpkin, linseeds & sunflower seeds
preheat the oven to 160 degrees C. grease a standard size sheet pan with non-stick spray.
in a large bowl, sift dry ingredients together and stir using a whisk. pour the buttermilk and cooled melted butter into the dry ingredients and mix until incorporated. add the eggs & vanilla essence and mix well. lastly, add the seeds and mix until evenly distributed. turn the mixture out onto the greased sheet pan and lightly press down and into the sides, using your hands, spatula or wooden spoon.
using a sharp knife, make incisions in the batter for the rusks’s size and shape. place into the oven and bake for about 1h15 or until just firm and nicely browned on top. remove from the oven and leave to cool for then minutes. turn the oven down to 85 – 90 degrees C.
using a serrated knife, cut along the incisions to loosen the rusks. place the rusks onto an oven rack and back into the oven to dry overnight.
cool completely before storing in air tight containers.
from my kitchen to yours, with love x