No-fuss but­ter­milk rusks

A rusk dunked into tea or cof­fee is the per­fect morn­ing snack and these rusks are so easy to make.

YOU Breakfast - - Contents -

MAKES

24 rusks

Prepa­ra­tion time: 15 min­utes Cook­ing time: 1¼ hours Dry­ing time: overnight

500 g (4 c) cake flour 20 ml (4 t) bak­ing pow­der 5 ml (1 t) salt 80 ml (¹⁄₃ c) su­gar 200 g but­ter at room tem­per­a­ture, diced 300 ml but­ter­milk

Pre­heat the oven to 150 °C and grease a 33 x 11 cm loaf tin. 1 Sift the dry in­gre­di­ents to­gether in a large bowl. 2 Rub the but­ter into the dry in­gre­di­ents un­til the mix­ture re­sem­bles bread­crumbs. Add the but­ter­milk and mix well. Trans­fer to the tin and bake for 1 hour or un­til a skewer in­serted in the mid­dle comes out clean. 3 Re­move from the tin and leave to cool. Cut into rec­tan­gles and put on a wire rack. 4 Turn the oven to the low­est heat set­ting and place the rack with the rusks in­side. Leave the oven door slightly ajar and leave overnight. When dried, leave to cool com­pletely and store in an air­tight con­tainer.

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