Al­mond & co­cnut rus­ks

Sarie - - Contents -

RUS­KS MEET BISCOTTI … THE CO­CO­NUT AND ALMONDS TAKE THIS RECIPE FROM DELICIOUS TO EXTRAORDINARY! Makes 50-60 rus­ks • 400 g (710 ml) w­ho­le­w­he­at self

rai­sing flour • 100 g fi­ne de­sic­ca­ted co­co­nut • 1 x 100 g-pac­ket fla­ked almonds • 2,5 ml salt • 250 g (270 ml) but­ter • 200 g (250 ml) cas­tor su­gar • 250 ml buttermilk • 1 egg He­at o­ven to 180 °C. Pla­ce the flour, co­co­nut, almonds and salt in a lar­ge mix­ing bo­wl. Cut the but­ter in­to cu­bes and rub in­to the dry in­gre­dients until the mix­tu­re re­sem­bles bre­ad­crumbs. Add the su­gar and mix well. Whisk the buttermilk and egg to­get­her. Add to the flour mix­tu­re and mix well. Li­ne an o­ven pan of 20 x 30 cm with baking pa­per. Pla­ce the mix­tu­re in the pan and flat­ten out with your fin­ger­tips. Ba­ke for a­bout 1 hour or until a ca­ke tes­ter co­mes out cle­an. Le­a­ve to cool be­fo­re cut­ting in­to rus­ks u­sing a ser­ra­ted kni­fe – they should be a­bout 1 cm wi­de, but you can choo­se how long you want them to be. He­at o­ven to 80 °C. Li­ne a lar­ge baking tray with baking pa­per and pla­ce a wi­re rack on top. Ar­ran­ge the rus­ks on the rack and pla­ce in the o­ven for 3–4 hours or until dried out.

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