BUTTERMILK RUSKS
This recipe makes about 30 rusks.
To make buttermilk rusks you will need:
1kg self-raising flour 2 eggs
200ml sugar 190g butter or margarine, melted
500ml buttermilk 5ml baking powder
10ml salt
What to do:
- Sift the flour, baking powder and salt into a bowl
- Beat the eggs, sugar and buttermilk together
- Cut this mixture into the dry ingredients with a knife
- Knead the dough lightly, gradually adding the butter while kneading. This will take about 7 minutes.
- Place balls of the dough next to each other in bread tins. The balls should reach about 2/3 the height of the tin.
- Place in the oven immediately and bake at 180°C (350°F) for 30 minutes.
- Turn out onto a cooling rack and break into individual rusks.
- Lower the heat of the oven to 100°C (200°F) or less to dry the rusks in the oven. Turn them every 30 minutes.
MELKTERT (Milk Tart)
To make melktert you will need:
2 cups milk 15ml margarine or butter
60ml sugar 2 eggs
60ml flour Cinnamon
Pre-baked pastry shell
What to do:
- Melt butter with milk and sugar. Add flour which has been mixed with milk to a paste. Stir into milk mixture and mix until thick. Fold in beaten eggs.
- Pour into pastry shell and sprinkle with cinnamon. Bake at 180°C until set.
Love the Rusk and Melktart recipes. We used them at an international day for our Guides.
Do you have any easy active games typical of South Africa and or a Craft for Brownies.
thank you.