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 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
- 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.
History Rusks
- 2021-01-31 - Batter a little sticky - In Oven for 60min at 150℃