I have a hot, fresh aromatic cup-o-joe in hand today, and I need something to dunk into my coffee. I need some kilojoule infested karringmelk beskuit (or rusks if you really want to). Having said that, I realised that all of us probably have tried and tested recipes that we pull out when the need presents itself. Now, the need could be an unexpected house full of guests or just a hunger-pang. So I would like to propose a trade – I will share with you one of my favourite recipes and I hope to get yours in return!
- 1 kg self raising flour
- 5 ml salt
- 500 g butter
- 400 g sugar
- 500 ml buttermilk
- 2 eggs
- Mix the self raising flour and salt.
- Cut the butter into pieces and use your fingers to rub into the flour mix. Messy but necessary. You should end with little buttery wormy things.
- Add the sugar and mix well.
- Beat the egg and buttermilk together and then add to the mix.
- Mix well!
- Use 2 bread pans (18cm x 8cm). Divide the mixture between the pans.
- Bake at 180 °C for about 1 hour.
- When your rusks are baked, remove from the oven.
- Wait 10 minutes and then remove from pans.
- Cool completely before cutting into fingers.
- Place piece on the oven rack and dry out (100 °C) overnight.
And now, all that is left is to make your cuppa and dunk. Mmmmm…
Being ready for whatever comes your way sometimes necessitates that you work on a full stomach ;)
“I don’t LIKE food, I LOVE it. If I don’t LOVE it, I don’t SWALLOW.” Food critic Anton Ego in the movie Ratatouille.