Rusks

Ingredients for 1 servings:

• 1 ½ kg flour
• 400 g sugar
• 375 g butter
• 500 ml buttermilk
• 4 eggs
• 3 packets of baking powder
• ½ tsp lemon juice
• 1 tsp salt
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 9 hours; Total time approx. 9 hours 30 minutes

South African pastries

Mix all the dry ingredients together. Knead in the butter, then add the eggs, buttermilk, and lemon juice. Knead well until the dough is no longer sticky and the sides of the bowl are clean. Shape the dough into golf ball-sized balls and place them side by side in a greased baking dish. Bake for 30 minutes at 200°C (top/bottom heat), then for another 30 minutes at 180°C (now 350°F). Remove from the dish and break apart. Now for the finishing touch: Dry in the oven for at least 8 hours at a temperature of just 80°C (176°F). Of course, you can vary the rusks as you like. I usually replace some of the flour with muesli and add a little bran. Oh, and about the quantity: as you can probably already see, this makes a huge amount of rusks. But since they take so long to dry, it should be worth it. I got this recipe from a friend in South Africa. There, the rusks are dipped in coffee in the morning until they are soft enough to eat. By the way, in Afrikaans they are called Beskuit.