Versatile Rusks Recipes

Steps:

• Melt margarine and beat with buttermilk until creamy.
• Mix dry ingredients well.
• Mix buttermilk mixture with dry ingredients.
• Adjust consistency of mixture with flour until it isn't sticky, but not dry.
• Divide mixture between two 30cm x 20cm baking trays.
• Bake at 180°C for 45 minutes.
• Cut into fingers (we like them about 2,5cm x 10cm).
• Place them on trays with space between them.
• Bake at 100°C for 2-3 hours to dry them out.
• Serve dipped in tea or coffee.
• Yummy!

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Grease cake pans. You can use 9x13-inch pans, round cake pans, or loaf pans.
• Melt butter in a saucepan over medium-low heat. Remove from heat and mix in sugar, buttermilk, and eggs.
• Combine self-rising flour, granola, baking powder, and salt in a bowl. Add to the butter mixture and mix until well combined. Batter will be sloppy. Divide into thirds, and then divide each third into small balls. Place into the prepared cake pans side by side.
• Bake in the preheated oven until cooked fully through, 45 to 60 minutes. Remove from oven and gently place on baking sheets.
• Reduce oven temperature to 200 degrees F (95 degrees C). Bake rusks on low temperature until dry and crunchy, 2 to 3 hours. Depending on the size of your rusks this can take several hours.

Steps:

• Preheat oven to 400 degrees.
• 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 1/2 inch thickness.
• Cut the dough into rectangles about 2 by 4 inches.
• Bake the rusks about 2 inches apart on buttered baking sheet for about 25 minutes until the tops are crisping and browning a little.
• Loosely pile the rusks on a baking sheet and keep them in a 200 degree oven all day 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 Rusks: Reduce the white flour to 1 1/2 cups and add 2 cups rolled oats and 1/2 cup currants or chopped raisins.
• Almond Rusks: Add 1 cup chopped almonds and omit the cinnamon.
• Peanut Rusks: Add 1 cup coarsely chopped peanuts.

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Line a high-rimmed baking sheet with parchment paper, letting the paper overhang the sides for easy removal.
• Combine flour, ground All-Bran®, white sugar, brown sugar, baking powder, and salt in a bowl.
• Melt butter in a saucepan over low heat. Remove from the heat and mix in cream. Add flour mixture and mix until well combined.
• Spread out batter into the prepared baking sheet and use a knife to cut into slices; this will make removing the rusks easier once baked.
• Bake in the preheated oven for 50 minutes. Reduce heat to 160 degrees F (70 degrees C) and leave rusks in the low temperature oven for 4 hours to dry. Remove from oven and allow to cool.
• Cut into 80 slices.