SOUTH AFRICAN RUSKS
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For dunking in coffee or tea.
Rusks are a simple hard bread, baked and dried so that they can keep well for a long time.
They are a distant relation to the Italian Biscotti.
In modern times Rusks have gotten fancy, in old days they were plain and were a breakfast food for the farmer.
(Makes: about 2 dozen)
Rusks are hard dry biscuits that would not spoil in a hot climate.
Rusks are now eaten all over South Africa as a snack, dipped in coffee, tea or milk.
Ingredients
2 cups unbleached white flour
2 cups whole wheat flour (coarsely ground best)
1/3 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 cup melted butter
2 eggs
3/4 cup buttermilk
2 teaspoons pure vanilla extract
Directions
Preheat oven to 400 F.
In a large mixing bowl, thoroughly mix the dry ingredients.
Combine all the wet ingredients, pour them into the dry ingredients, and stir until you have a soft dough, similar to biscuit dough.
Turn the dough onto a well-floured surface and roll or pat it to about a ½-inch thickness.
Cut the dough into rectangles about 2 x 4 inches.
Bake the rusks about 2 inches apart on greased baking sheets for about 25 minutes until the tops are crisp and browning a little.
Remove from oven and sample a couple of warm soft rusks!
Reduce heat in oven to 200 F (or lower if possible).
Loosely pile the rusks on a baking sheet and keep them in oven several hours or all night (about 12 hours) to dry.
The finished rusks should be very dry and hard.
Cool and store in an airtight container.
Rusks will keep for weeks.
Variations:
Oatmeal-raisin - reduce white flour to 1 ½ cups and add 2 cups rolled oats and ½ cup currents or chopped raisins.
Almond - Add 1 cup chopped almond and omit the cinnamon; Peanut - Add 1 cup coarsely chopped peanuts.
Anise - omit cinnamon and almond extract and add 2 teaspoons anise extract.
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