RUSKS & MELKTERT

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:

1. Sift the flour, baking powder and salt into a bowl
2. Beat the eggs, sugar and buttermilk together
3. Cut this mixture into the dry ingredients with a knife
4. Knead the dough lightly, gradually adding the butter while kneading.  This will take about 7 minutes.
5. Place balls of the dough next to each other in bread tins. The balls should reach about 2/3 the height of the tin.
6. Place in the oven immediately and bake at 180°C (350°F) for 30 minutes.
7. Turn out onto a cooling rack and break into individual rusks.
8. 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:

1. 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.
2. Pour into pastry shell and sprinkle with cinnamon.  Bake at 180°C until set.