Marie’s Rusks
For variation, add ˝ cup desiccated coconut or sunflower seeds to the batter.
Makes 50 rusks
Preparation 15 minutes
Baking time 26 minutes
A batch of Marie Marnewick’s rusks often makes the rounds here at the office – and they don’t last long. Marie’s daughter-in-law Esma is a colleague.
You need:
- 1 kg self-raising flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups bran
- 3 cups All Bran Flakes
- 1 cup Corn Flakes
- 750 g butter or margarine
- 1¾ cup sugar
- 3 tablespoons vinegar
- 1¼ cup milk
- 2 eggs, beaten
- 3 tablespoons oil
Here's how:
- Preheat the oven to 180ºC. Sift the flour, baking powder and salt together in a big mixing bowl. Add the bran and corn flakes.
- Melt the butter, add it to the sugar and set aside. Combine the vinegar, milk, eggs and oil and set aside.
- Combine the three mixtures in one bowl and mix with your hands to form a dough ball.
- Roll out or press flat the dough to about 2 cm thick and cut into thin strips. Grease two baking sheets (about 44 x 28 x 2 cm) and arrange the dough strips on them.
- Bake the rusks for 26 minutes. Let the rusks cool down and separate them. Arrange the rusks on baking sheets lined with brown paper and dry for at least 3 hours (or overnight) at 100ºC.
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