Rusks is the anglicized term for ‘beskuit ‘and is a traditional Afrikaner breakfast meal or snack.
They have been dried in South Africa since the late 1690s as a way of preserving bread, especially when traveling long distances without refrigeration. Their use continued through the Great Trek and the Boer Wars through to the modern-day. Rusks are typically dunked in coffee or tea before being eaten. Rusks are essentially double-baked bread dough.
- 1 x 397g Tin Condensed milk
- 500ml Milk
- 375ml Choice Butter or Brick Margarine
- 25ml Sugar
- 1,5kg Self Raising Flour
- 10ml Cream of Tarta
- 3ml Salt
- Preheat the oven to 180°C.
- Grease 3 small loaf tins (18 x 8cm).
- Heat the condensed milk, milk and butter/margarine and sugar together. Stir until butter is melted. Remove from heat.
- Sift the flour, cream of tartar and salt together. Add this to the lukewarm milk mixture and mix to form a dough. Knead for 10 minutes.
- Roll into little oblong balls and pack into the rusk tins.
- Bake for about 1 hour. Turn onto a wire rack to cool. Break apart and place on wire racks. Dry out in a very low oven.
Hints & Tips Avoid mistakes always pre-measure all ingredients when baking.