Rusks (Danetta/2002)

Rusks for dunking into coffee/tee.

Ingredients / bowls

• Tools
  • 1 x Large mixing bowl

  • container for milk ( > 500ml)

  • container for melted butter and sugar ( > 500ml )

  • 5ml measure
  • 250ml measuring cup
• Ingredients
  • 250-500g Sugar
  • 500g Margarine (Block)
  • 3 x 500g (1.5kg) Self Raising flour
  • 1 x 500g Nutty Wheat flour / or whole wheat flour (1 cup each)
  • Baking powder x 10ml
  • Cream of tartar x 10ml
  • Salt x 5ml
  • 500ml milk
  • 4 large eggs

Make

A. In container

• Melt 500g Margarine (Microwave oven 90sec)
• Add 500g Sugar (or 1/2 250g for less sweet rusks)
• Beat 4 large eggs + add

B. Sift together - in Mixing bowl

• 3 x 500g Self Raising flour
• 1 x 250g (2 Cups) Nutty Wheat flour (or whole wheat)
• 2tsp (10ml) Bakinging powder
• 1tsp (5ml) Salt

C. Milk in 2nd container

• Mix two cups milk (500ml) with
• 1tsp (5ml) Cream of tarter

D. Mix in big bowl

• Mix A + B + C (little by little)
• Knead through
• Should become non-stick, clean bowl sides

E. Preheat oven 180 C

• Grease Pan (large oven pan + little)
• Place dough in pan, about 2cm thick
  • cut into squares in pan

F. Reduce oven to 160 C (150C - fan assisted)

• Bake for 60min (until hollow to tap)

G. Dry out rusks

• OptA: Dry out in oven at 100C till dry (est 4hours)
  • To speedup after hour of drying can cut rusks and stack back onto tray for drying.
  OptB: Cut after bake and pack loose in two trays (est 2hours)
  • (75C - fan assisted, with cloth in door to let some moisture out)

History Rusks

• 2024-01-27 - bake 65m @150℃
• 2021-01-31 - Batter a little sticky - In Oven for 60min at 150℃

CategoryFood