Cranberry rusks recipes

Cranberry and pistachio biscotti

I'm not usually one for dipping baked goods like rusks, biscuits or biscotti in my beverages but I find myself breaking that little rule more often during the colder months
Cranberry and Almond Biscotti

Cranberry and Almond Biscotti

In principle making biscotti follows the same methodology as rusks, but they are what you could call their daintier, prettier, European cousin
Dried Cranberry and Sesame seed rusks

Dried Cranberry and Sesame seed rusks

These rusks were a Christmas gift for my Boyfriend from my Mother, it was a bottomless present, this means she will be making alot of these in the future
Cranberry Rusks

Cranberry Rusks

Makes about 4 dozen. Combine the flour, bran, oats, baking powder, cranberries, seeds and SUGAlite in a mixing bowl
Coconut Cranberry Rusks Recipe

Coconut Cranberry Rusks Recipe

Hints and Tips Do not dry out the rusks for longer than suggested, as you may find the exposed cranberries becoming hard and unpleasant to eat
Pecan and Cranberry rusks

Pecan and Cranberry rusks

This recipe is an adaptation of the Lynn Bedford Hall recipe for ‘Farmhouse Finger Rusks’. I’m making them today because my Mum is on her way to visit from Durban and these are her favourites
Lemon, Poppy Seed and Cranberry Rusks

Lemon, Poppy Seed and Cranberry Rusks

Reduce the oven temperature to 50°C and return the rusks to dry out overnight. Makes about 60. Put flour, baking powder and salt into a bowl
BUTTERMILK RUSKS (Woolworths)

BUTTERMILK RUSKS (Woolworths)

WOOLWORTHS BUTTERMILK RUSKS FROM THE TASTE MAGAZINE Recipe by. makes 24 rusks or mosbolletjiesPrep time. 2 hours plus at least 8 hours for the rusks to dry outCooking time. If you want to go all the way to create dry rusks, break the cooked dough into pieces along the lines of the original balls, lay out flat on baking sheets and leave in an oven heated to 100ºC overnight or until completely dry, at least 8 hours. For wholewheat rusks, substitute 700 g white bread flour or 50% (700g) of the stone ground flour with whole wheat flourTASTE’S takeThis is the ultimate buttermilk rusk recipe, passed down to Chef Monché Muller, by her grandmother

Luxury seed and fruit rusks

Press into a well-buttered pan and cut the rusks. As soon as it comes out of the oven, cut the rusks again along the cutting lines

LOW CARB RUSKS

0000 LOW CARB RUSKS. LOW CARB RUSKS. Using flax meal in stead of normal flour. Quantity 72. Ingredients. Amt. Measure Ingredient
Gingernut biscuits

Gingernut biscuits

Along with Pecan and Cranberryrusks these are my Mum’s favourites and I bake both when she comes to visit us from Durban

Double Chocolate Brownies

I am not a lover of nuts in my brownies, but because I do love the white chocolate and cranberry combo of some cookies, rusks and biscotti I baked a while back (over doing it much

BUTTERMILK RUSKS

makes 24 rusks or mosbolletjies Category. 2 hours plus at least 8 hours for the rusks to dry out Cooking time.   If you want to go all the way to create dry rusks, break the cooked dough into pieces along the lines of the original balls, lay out flat on baking sheets and leave in an oven heated to 100ºC overnight or until completely dry, at least 8 hours