Sunday, June 19, 2011

Belinda's Health Rusks

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This is another treasure, also from Belinda Buckland. Once you have tasted these fabulous, typical South African Rusks, you won't go back to buying rusks from your store. You'll be hooked! And guilt free!

Belinda's Health Rusks

500g Margarine, melted (I use Stork bake)
#5 Cups Nutty Wheat
#2 Cups Sugar
#1 Cup Coconut
#3/4 Cup Sunflower seeds
#1/4 Cup Linseeds
#1/2 Cup Sesame Seeds
#8 tsp Baking Powder
#1/2 tsp Salt
2 Eggs, beaten
500ml Buttermilk
2 tsp Cream of Tartar
1 tsp Baking Soda
5 Cups Flour

1. Preheat oven to 180* C
2. In a LARGE bucket, combine all the # ingredients.
3. In a jug mix Buttermilk, cream of tartar, and baking soda.
4. Add the melted margarine to the bucket and mix.
5. Add the eggs to the buttermilk jug. mix.
6. Add the jug contents to the bucket contents and mix.
7. Add the 5 Cups flour and knead to form a stiff dough.
8. Spread the mixture onto 2 or 3 baking trays, using a rolling pin to flatten and smooth out.
9. Bake for 45 minutes, swap the trays around half way during baking time to ensure even baking.
10. As they come out the oven use a sharp knife to cut the rusks.
11. Gently lift them onto the oven shelves, leaving space between them so that the air can circulate.
12. Turn your oven down to between 60*C and 100*C and allow the rusks to dry. This may take up to a day and you might want to turn them over to ensure even browning.
13. Now reward yourself with the fruit of your labour! Make a cup of tea, sit back and relax as you sink your teeth into a gorgeous crunchy, healthy rusk! Well done!!!
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