= 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