Contributed By: goosiepoosie
My mother
Great tasting South African rusk recipe
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Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: 45 minutes
Number of Servings: More than 10
Special Features: Kids can help make it
Meal Type: Snack
Ingredients
1 kg Self raising flour
10 ml Salt
10 ml Baking powder
375ml Sugar
1 litre All Bran uncrushed (or use 750 ml Wheat cereal biscuits)
250g Butter
2 Eggs
500ml Buttermilk
100ml Olive oil
1/2 cup Sunflower seeds
1 cup Sultanas
Preparation
Crush the All Bran and mix with the rest of the dry ingredients
Melt the butter and leave to cool slightly
Mix the buttermilk, eggs and olive oil together and then add to the butter
Mix this mixture into the dry ingredients and knead well
Place in a buttered baking dish
Bake in the oven at 180 degrees until cooked through
Allow to cool before cutting into your desired size
You can eat as is for a soft bread type snack or you can dry out (the traditional South African way) in the oven for a few hours at 100 degrees celcius, until hard
Keep the oven door slightly ajar (I use the arm of a wooden spoon) to allow moisture to escape
Makes about 60 small rusks
Cook's Notes
You can also add coconut
You can also add chopped dates (pre-soaked in warmed milk)
If the mixture seems too dry, just add some milk
Nutrition Information