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Size: 1303
Comment:
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Size: 1480
Comment:
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| Deletions are marked like this. | Additions are marked like this. |
| Line 6: | Line 6: |
| * container for milk ( > 500ml) * container for melted butter and sugar ( > 500ml ) |
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| Line 8: | Line 10: |
| * container for milk * container for melted butter and sugar |
|
| Line 28: | Line 29: |
| B. Sift together | B. Sift together - in Mixing bowl |
| Line 30: | Line 31: |
| * 2 Cups Nutty Wheat flour (or whole wheat) | * 1 x 250g (2 Cups) Nutty Wheat flour (or whole wheat) |
| Line 34: | Line 35: |
| C. | C. Milk in 2nd container |
| Line 51: | Line 52: |
| G. Dry out in oven at 100C till dry | G. Dry out in oven at 100C till dry (est 4hour) * To speedup after hour of drying can cut rusks and stack back onto tray for drying. |
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
- Baking powder
- Cream of tartar
- Salt
- 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
- Bake for 60min (until hollow to tap)
G. Dry out in oven at 100C till dry (est 4hour)
- To speedup after hour of drying can cut rusks and stack back onto tray for drying.