Culinary Occasion’s Rusk (Edit recipe)

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The story about the South African Rusk ….. During the 17^th century the Dutch East Indian Company was established as a trading post at the Cape of Good Hope. The Dutch settlers then colonized the Western Cape followed by the French Huguenots. The Dutch women living in the Cape at that time found a promising market selling their wholesome delicious rusks to passing ships and expedition groups. These double baked bread rusks or “beschuit” in Dutch became a firm favorite staple for locals and for long distance travelers. This ingrained tradition remains to this day where you will find South Africans dipping their favorite rusk into a steaming hot cup of coffee or tea. Here is Culinary Occasion’s original buttermilk rusk recipe flavoured with Cape dried fruit, almonds, coconut and cinnamon! Enjoy the dunk experience!

30 minutes

4 minutes to 5 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	126
Fat:	7 g
Carbohydrates:	15 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	88 mg
Fiber:	1 g
Sugars:	6 g
Calculated per serving.

Serves: 39

Ingredients

500 grams All Purpose Flour
1 tsp Salt
1 tsp Baking Powder
1 cup Brown Sugar, white sugar may be substituted
1 pieces Egg, beaten
1 cup Sunflower Oil, vegetable oil may be substituted
1 cup Buttermilk, plain natural yoghurt may be substituted
.5 cup Dried Apricots, chopped
.5 cup Prunes (dried plums), chopped
1 cup Steel Cut Oats
.5 cup All-Bran Cereal (Original)
.25 cup shredded Coconut
.25 cup Sliced Almonds
1 tsp Ground Cinnamon

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350 F.
Grease and line a 8 inch by 12 inch cookie sheet.
Mix the flour, salt and baking powder in a large mixing bowl using a whisk to thoroughly distribute the salt and baking powder.
In a separate bowl mix together the oil and sugar ensuring there are no clumps.
Add the oil/sugar mixture to the dry ingredients bowl.
Add the remaining ingredients and gently mix to combine.
Press the dough onto the cookie sheet.
Bake for 45 - 55 minutes until the dough is light golden brown.
Remove from the oven and allow to cool for 15 minutes.
Place onto a chopping board and slice the cooked dough sheet into desired rusk slices.
Three rows length wise and 13 rows width wise works well for the above sized cookie sheet yielding 39 rusks.
Place the rusks onto a cooling cake rack ensuring a space in between each rusk and bake further for 3-4 hours at 200 F.

Notes

To make buttermilk, simply add 1 tablespoon of lemon juice to 1 cup of milk. Let the mixture stand for 10 minutes and proceed to use as buttermilk. The longer the second bake the crunchier the rusk will be ensuring a perfect coffee or tea dunking vessel!