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These rusks are a delightful, crunchy treat that my family absolutely loves! This recipe has been shared and cherished within Afrikaans baking groups, and I’m thrilled to bring it to you. It’s buttery, satisfying, and perfect with a cup of tea or coffee. Add a handful of chopped nuts or raisins for an extra special touch!
Ingredients
Wet Ingredients
- 500g butter (or baking margarine like Stork or Rama) 🧈
- 500ml sugar (approximately 2 cups)
- 2 large eggs 🥚
- 2 cups lukewarm water
Dry Ingredients
- 1.5kg self-raising flour (approximately 11 cups)
- 2 teaspoons baking powder
- 1 teaspoon salt
Optional Add-Ins
- 1 cup chopped nuts (e.g., pecans, walnuts, or almonds)
- 1 cup raisins
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 180°C (350°F).
Step 2: Cream Butter and Sugar
- In a large mixing bowl, beat the butter and sugar together until light, creamy, and fluffy. You can use an electric mixer or mix by hand.
- Add the eggs, one at a time, and beat well to combine.
Step 3: Add Water and Combine
- Slowly add the lukewarm water to the butter mixture, stirring well to incorporate.
Step 4: Sift and Mix Dry Ingredients
- In a separate bowl, sift together the self-raising flour, baking powder, and salt.
- Gradually add the sifted dry ingredients to the wet mixture. Mix everything together until a soft, even dough forms.
- Optional: Fold in chopped nuts and/or raisins if desired.
Step 5: Shape and Bake
- For Traditional Rusks:
- Press the dough evenly into a greased or lined baking tin. Use your hands or a spatula to smooth the top.
- For Ball-Shaped Rusks:
- Roll the dough into balls (about golf ball size) and place them on a baking sheet, leaving a little space between each ball.
- Place the baking tin or tray in the preheated oven and bake for 35-60 minutes.
- Check for doneness after 35 minutes. Bake until the rusks are golden brown and firm to the touch.
Step 6: Cut and Dry the Rusks
- Once baked, remove the rusks from the oven and allow them to cool slightly.
- Cut the rusks into rectangular pieces or desired shapes while still slightly warm.
- Place the cut rusks back on the baking tray.
- Drying Step: Reduce the oven temperature to 100°C (210°F). Place the rusks back into the oven and bake for an additional 2-3 hours until they are completely dried out and crisp.
- Tip: Leave the oven door slightly ajar during this step to allow moisture to escape.
Serving Suggestions
- Enjoy your rusks with a steaming cup of tea, coffee, or even dipped in warm milk.
- They are perfect for breakfast, as a snack, or as a crunchy treat any time of day!
Storage Tips
- Store the rusks in an airtight container to keep them crisp and fresh for up to 2 weeks.
- For longer storage, freeze the rusks in a freezer-safe bag or container and thaw as needed.
Why You’ll Love This Recipe
- Easy to Make: Simple ingredients and steps make this recipe approachable for all bakers.
- Customizable: Add raisins, chopped nuts, or even dried fruit to suit your taste.
- Perfectly Crunchy: These rusks dry out beautifully, creating a delightful texture that’s perfect for dipping.
- Family Favorite: A nostalgic treat that brings warmth to the table and smiles to everyone’s faces.
Conclusion
These Eat-Sum-More Rusks are a delicious, crunchy delight that will quickly become a staple in your home. Whether you enjoy them plain or with a touch of nuts and raisins, they are perfect for dunking and sharing with loved ones.
Happy Baking! 🧡🍪
#HomemadeRusks #CrunchyTreats #FamilyRecipes #AfrikaansBaking #TeaTimeFavorites
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