South African Rusks    

South African Name: Beskuit

Makes 24    

Ingredients

100g/4oz Plain White Flour

150g/+5oz Whole Wheat Flour

2 heaped tbsp Sugar

? teasp Salt

1 teasp Baking Powder

? teasp Ground Cinnamon

60ml/2fl.oz. melted Butter

1 Egg

Approx. 90ml/3fl.oz. Buttermilk

1 teasp Vanilla Extract

1 teasp Almond Extract

Instructions

1. Preheat the oven to 200C, 400F, Gas Mark 6 and lightly grease 2 or 3 baking sheets.

2. Place the flours, sugar, salt, baking powder and ground cinnamon in a large mixing bowl and blend well.

3. Place the remaining ingredients in a measuring jug, mix well then add to the flour mixture and mix to a soft dough.

4. Turn onto a floured surface and roll out to 12mm/ ? -inch thickness.

5. Cut the dough into 24 rectangles, place 5cm/2-inches apart on the prepared baking sheets and bake for about 25 minutes until crisp and golden brown.

6. Remove from the oven and pile onto a baking sheet. Reduce the oven temperature to very low then return the rusks to the oven and leave for 12 hours to dry out.

warning: The finished rusks are very dry and hard and should only be used to dunk in coffee.