South African rusks

South African rusks

By
From
Cooking from memory
Makes
60
Photographer
Mark Roper

Descended from the Dutch rusk, these are a cross between the French biscuit and the German zwieback. They last a long time and I remember munching on them on long family drives.

Ingredients

Quantity Ingredient
1kg self-raising flour
350g sultana bran
125g sultanas
100g chopped dates
1 cup sunflower seeds
100g chopped pecans
1/2 cup desiccated coconut
50g sesame seeds
1 1/2 tablespoons poppy seeds
1 1/2 tablespoons baking powder
250g brown sugar
2 cups buttermilk
2 cup melted butter
2 eggs, beaten

Method

  1. Preheat the oven to 170°C. Place all the ingredients in a large bowl and mix with a wooden spoon.
  2. Line two 23 cm x 33 cm lamington tins with baking paper. Spoon the mixture into the trays and press down slightly with your hands. Bake for 45 minutes. Remove from the oven, cut into 3 cm x 8 cm slices and cool.
  3. Reduce the oven temperature to 75°C–100°C. Spread out the slices on baking paper and return to the oven. Leave overnight to dry out.
Tags:
Jewish
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