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South African Rusks    Veg   CD   CBF   South African   40mins plus drying

South African Name: Beskuit

Makes 24      Cold   Vegetarian  Biscuits  Baked Fayre   Sth. Africa

Ingredients
100g/4oz Plain White Flour
150g/+5oz Whole Wheat Flour
2 heaped tbsp Sugar
teasp Salt
1 teasp Baking Powder
teasp Ground Cinnamon
60ml/2fl.oz. melted Butter
1 Egg
Approx. 90ml/3fl.oz. Buttermilk
1 teasp Vanilla Extract
1 teasp Almond Extract

Instructions

1. Preheat the oven to 200C, 400F, Gas Mark 6 and lightly grease 2 or 3 baking sheets.

2. Place the flours, sugar, salt, baking powder and ground cinnamon in a large mixing bowl and blend well.

3. Place the remaining ingredients in a measuring jug, mix well then add to the flour mixture and mix to a soft dough.

4. Turn onto a floured surface and roll out to 12mm/ -inch thickness.

5. Cut the dough into 24 rectangles, place 5cm/2-inches apart on the prepared baking sheets and bake for about 25 minutes until crisp and golden brown.

6. Remove from the oven and pile onto a baking sheet. Reduce the oven temperature to very low then return the rusks to the oven and leave for 12 hours to dry out.

warning: The finished rusks are very dry and hard and should only be used to dunk in coffee.

 

   

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Key techniques required to make cake recipes

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Rub in -  The incorporation of fat into flour.  Butter is cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles breadcrumbs.

Main equipment required to make this recipe

Oven

Mixing Bowl

Wooden Spoon

Wire Rack

 

Tips, Options and Substitutions

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