Breakfast rusks
Try these super crunchy rusks.
Breakfast rusks
Rusks are essential on any camping trip. It looks like a long list of ingredients, but it all comes together quickly.
You’ll need (for about 80 rusks)
• 500 g (1 whole block) butter (or, if you must, margarine)
• 2 cups brown sugar
• 500 ml thick Greek yogurt (or buttermilk)
• juice of 2 lemons
• rind of 4 lemons
• 3 large eggs
• 1 kg self-raising flour
• 2 teaspoons baking powder
• ½ tsp salt
• 2 cups bran
• 3 cups All Bran flakes
• 200 ml sunflower seed
• ½ cup seedless raisins
• 1 cup oat flakes
• 1 pack instant oats of your choice
• 1 pack (100 g) shelled, unsalted pistachio nuts
• 1 pack (100 g) whole almonds, crushed
• 200 g sun-dried figs, chopped
Here’s how
1. Sweet surrender. Melt the butter and brown sugar together and stir until the sugar has dissolved. In the meantime, preheat the oven to 200 ºC.
2. Curdle your loins. Beat the yoghurt or buttermilk and eggs together and add the lemon juice and rind. Blend until smooth.
3. Still high and dry. Sift together the flour, baking powder and salt and then blend in the rest of the ingredients.
4. All together now. Mix the butter and yoghurt into the dry ingredients and stir well. Pour the batter into three baking pans and leave to stand for five minutes.
5. Now it hots up! Bake for an hour (at 200 ºC) until golden brown. Turn out of the pans and allow to cool completely before cutting into rusks, small enough to fit into your favourite coffee mug.
6. The afterglow… Put the rusks on a rack or baking sheet, and dry overnight in a 100 ºC oven.
Go! says: Store the rusks in a tin lined with wax paper. Put a teaspoon of sugar at the bottom to prevent the rusks becoming soggy.
Other recipes to try out:
Breakfast potjie
Breakfast muffins
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