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
If you’re planning a Middle Eastern feast, I’d make these ahead of time and serve them alongside succulent lamb shawarma, a fresh tabbouleh inspired bulgur wheat salad and jugs of icy cinnamon and cranberry tea
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
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
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
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
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
