| Howzit! (Just because "hello" feels too mainstream). The weather here in Japan right now is freaky cold and I can't feel my toes and fingers. Not cool. But, these days in particular call for a nice warm mug of tea, coffee or hot chocolate (depending on my mood), right by the fire. Oh yah, this pair is not complete until there's something to eat! These lovelies are kind of a cross between a biscotti and a cookie, and are the best thing for dunking! I grew up in South Africa eating rusks every day with a cup of tea, dunking away and savoring the awesome taste. It totally relates to cookies and milk. I reckon these are better.... You can eat these dry, too. They're just as tasty and are great for snacks on the go. |
Ingredients:
- 500 g wholewheat flour
- 1 cup white flour
- 1/2 cup sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp bicarbonate soda
- 1/2 teaspoon cream of tartar
- 1/2 cup butter, melted
- 1/2 cup seedless raisins
- 1/3 cup chopped pecans/walnuts
- 1 cup buttermilk (you can find powder that simply needs to be mixed with water)
- 1 egg
- 1/2 cup flavourless oil (vegetable, sunflower...)
Directions:
1) Preheat oven to 180 degrees celsius and line the bases of two 23x8x8 loaf tins with baking paper, and oil the sides.
2) In a large bowl, mix together all ingredients listed before melted butter. Then rub in the butter using your fingertips.
3) Add raisins and nuts to the mixture and combine.
4) In a separate bowl, whisk together the buttermilk, eggs and oil, and then add this to the dry mixture and combine well.
5) Knead the combined ingredients into a dough and roll into balls a little larger in size than a golf ball.
6) Pack the dough balls closely together into tins.
7) Bake for 1 hour. Then, turn out the rusks, break apart, and cut each ball in half. Try not to slice but rather cut a nick and break in half instead.
8) Arrange the rusks on flat baking sheets and dry out in a very low oven of 120-140 degrees celsius. This toasting gives them a great taste.
Makes about 36 rusks.
- 500 g wholewheat flour
- 1 cup white flour
- 1/2 cup sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp bicarbonate soda
- 1/2 teaspoon cream of tartar
- 1/2 cup butter, melted
- 1/2 cup seedless raisins
- 1/3 cup chopped pecans/walnuts
- 1 cup buttermilk (you can find powder that simply needs to be mixed with water)
- 1 egg
- 1/2 cup flavourless oil (vegetable, sunflower...)
Directions:
1) Preheat oven to 180 degrees celsius and line the bases of two 23x8x8 loaf tins with baking paper, and oil the sides.
2) In a large bowl, mix together all ingredients listed before melted butter. Then rub in the butter using your fingertips.
3) Add raisins and nuts to the mixture and combine.
4) In a separate bowl, whisk together the buttermilk, eggs and oil, and then add this to the dry mixture and combine well.
5) Knead the combined ingredients into a dough and roll into balls a little larger in size than a golf ball.
6) Pack the dough balls closely together into tins.
7) Bake for 1 hour. Then, turn out the rusks, break apart, and cut each ball in half. Try not to slice but rather cut a nick and break in half instead.
8) Arrange the rusks on flat baking sheets and dry out in a very low oven of 120-140 degrees celsius. This toasting gives them a great taste.
Makes about 36 rusks.
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