Rusks

So I quite enjoy having a rusk with my coffee in the morning but now being back at Varsity don’t have Mom here to buy them for me 🙂 As I enjoy cooking I thought I would bake my own, They came out pretty well.

Here is the recipe from Food24

 

Ingredients

 
  • 500g margarine
  • 600g sugar
  • 3 extra-large eggs
  • 1kg self-raising flour
  • 5ml salt
  • 15ml baking powder
  • 300ml milk
  • 180g bran flakes

 

Method

 

Pre-heat the oven to 180 ÂșC (350 ÂșF). Grease two 23 x 13 x 7 cm loaf tins with margarine. Cream the margarine and sugar together. Add the eggs one by one, beating well after each addition. Sift all the dry ingredients, except for bran flakes, together and add to the margarine mixture, alternating with the milk. Finally add the bran flakes and mix well. Turn the mixture into the prepared loaf tins. Bake for about 45 minutes or until a testing skewer comes out clean when inserted into the centre of the rusk mixture. Cool, slice into fingers and dry at 100 ÂșC (200 ÂșF).

 
 
Tips
 
A few tips from my experience:
 
  • I cooled the rusks at about 70C but it takes a while, about 6 to 8 hours. Once you feel that the rusks are sufficiently dry enough leave them in the oven and just switch it off.
  • You could cut down on the sugar a little as it’s quite sweet, 500g would be enough, not sure if you’re allowed to do this in terms of ‘baking law’.
  • If you don’t have self-raising flour, use normal flour, for every cup of flour take out 2 tsp of flour and replace with 1.5 tsp of baking powder and .5 tsp of salt.
  • If you don’t have a kitchen scale like me a cup of bran flakes is about 50g. For more weight to volume conversions check out the Food 24 website.