South African Recipes
Recipes on this
page:All Bran Rusks, Breakfast Rusks, Brownbread Rusks,
Buttermilk Rusks, Condensed milk Rusks, Drive Rusks, Farmhouse Finger
Rusks, Kalahari Rusks, Tradional Rusks
1 kg self-raising flour
2 cups of sugar
500 g margarine
5 cups of All Bran Flakes
500 ml buttermilk
1 teaspoon salt
1 tablespoon baking powder.
Melt marge and sugar together.
Cool. Mix the rest of the ingredients and add marge/sugar mix.
Spray oven tray with 'Spray-and-cook'.
Press into oven tray. Cook for 45 mins
@ 180º. Cut up, then break into pieces. Lay on oven trays
in oven at 100º for a couple of hours to dry.
230 g margarine
400 g sugar
3 extra-large eggs
50 ml peanut butter
5 ml vanilla essence
10 ml bicarbonate of soda
250 ml milk
240 g cake flour
10 ml baking powder
pinch of salt
160 g coconut
160 g oats
120 g breakfast cereal flakes
50 g peanuts, finely chopped
Preheat the oven to 180 ºC (350 ºF). Grease one 37 x 13 x 10 cm loaf
tin with margarine. Cream the margarine and sugar together. Add the
eggs one by one, beating well after each addition. Add the peanut
butter and vanilla essence and mix well. Dissolve the bicarbonate of
soda in the milk and add Sift the cake flour, baking powder and salt
together. Add the remaining ingredients, mix and add to the margarine
mixture. Blend. (Add a little more milk if the dough is too dry.) Turn
the mixture into the prepared tin and bake for about one hour or until
a testing skewer comes out clean when inserted into the centre of the
rusk mixture. Cool, slice into fingers and dry at 100 ºC (200 ºF).
Makes about 40 rusks.
Brown bread rusks
1 loaf brown bread
300 ml water
160 g soft brown sugar
125 g butter or margarine
15 ml aniseed
2 ml salt
Cut the bread into
2,5 cm slices. Cut each slice into 5 equal lengths. Bring the water,
brown sugar, butter or margarine, aniseed and salt to the boil. Pour a
little of this syrup into a deep plate. Roll the bread lengths in the
syrup one by one until completely covered. Stir the syrup occasionally.
Put the bread lengths carefully on a wire rack. Dry for an hour at 100
ºC and after that overnight at 60 ºC until bone dry. Keep in an
|This is a traditional yeast-baked rusk
- great for dunking in your tea or coffee early in the morning when you
watch the sun rise as the boer trekkers did every morning when they
traveled from the Cape to the Transavaal.
If the rusks are to be kept for a long time, do
not substitute margarine for the butter.
2 extra large eggs
1,5kg self-raising flour
30ml (2 tablespoons) baking powder
500ml (2 cups) buttermilk or plain drinking yogurt
How to prepare it
Preheat oven to 180°C.
Cream the butter and sugar together very well. Add
the eggs, one at a time. Sift the flour and baking powder together, and
add this to the creamed mixture, using a fork to mix. Add the
buttermilk or yogurt, using a little milk to rinse out the carton. Mix
well with a fork and then knead lightly. Pack lightly rolled, golf ball
sized buns of the dough into the greased bread pans close together, and
bake for 45-55 minutes. Place the pans in the middle of the oven, with
a sheet of brown paper on the top shelf to protect the buns from
becoming browned too quickly.
Remove the paper after the buns are well risen and cooked through, to
brown the tops. Reduce the heat to the lowest possible setting. Turn
out the buns on to cake racks, cool them and separate them, using 2
forks. Pack them on wire racks or on cooled oven racks – air must
circulate. Place them in the cool oven, leaving the door ajar, for 4-5
hours, or overnight, to dry out.
If no buttermilk or yogurt is available, use fresh
milk curdled with lemon juice or white vinegar.
easy way out for those who can't or won't bake mosbolletjies.
tin (397 g) condensed milk
500 ml (2 cups) boiling water
250 g (250 ml/1 cup) butter
200 g (250 ml/1 cup) sugar
500 ml (2 cups) cold water
3 extra-large eggs, beaten
2 cakes of fresh yeast (25 g each), crumbled
1 packet (2,5 kg) cake flour
25 ml (2 T) salt
50 ml (4 T) aniseed (optional)
4 greased loaf tins
Mix condensed milk, boiling water, butter and sugar until butter has
melted and sugar has dissolved. Add cold water, eggs, yeast and half
the flour. Mix thoroughly to a smooth batter. Do not be too concerned
if small pieces of yeast are still visible. Cover and leave in a warm
place for 1-2 hours to allow the leavening to rise and become spongy.
Punch back the leavening and add salt, aniseed (if used) and enough of
the remaining flour to make a soft dough. Sprinkle more flour, a little
at a time, onto the dough board and knead well until the dough no
longer sticks to the board. Knead for 15 minutes or until the dough is
smooth and elastic. If another pair of hands is available, divide the
dough into two and knead separately.
Complete dough by leaving it to prove, punching back, pinching into
balls, packing tightly in greased baking tins and setting aside to rise
Bake the rusk loaf for 40-50 minutes. Cover with aluminium foil, shiny
side up, as soon as the top becomes too brown. Turn out and leave to
cool. Break into rusks and dry out.
|2 kg Self-raising flour
25 ml Baking powder
750 ml Desiccated coconut
500 ml Castor Sugar
4 Xl eggs
500 g Butter melted
1 L Milk
60 ml freshly squeezed orange juice
2 each Orange and lemon zested
|Pre heat oven to 160°C
Grease two loaf tins
Combine all dry ingredients except sugar
Beat Sugar, eggs, butter and milk until well mixed
Add juice and zest
Combine wet and dry ingredients to form dough
Shape into balls and place in tins
Bake for 20 minutes and reduce temp to 140°C and bake for 60 min
FINGER RUSKS WITH BUTTERMILK AND OATS
500 g self-raising
5 ml (1 tsp) salt
5 ml (1 tsp) baking powder
250 ml (1 cup) sugar
500 ml (2 cups) porridge oats
75 ml (5 tbsp) currants (optional)
125 g butter, melted
2 large free-range eggs
about 250 ml (1 cup) buttermilk
90 ml (6 tbsp) oil
Sift the flour,
salt and baking powder into a large bowl. If using bran-rich flour, add
the bran left in the sieve. Mix in the sugar, oats and currants, if
using, then mix in the melted butter. In a separate bowl, whisk the
eggs, buttermilk and oil, then add to the flour mixture. Combine well;
the dough should be squishy and soft. If using a lot of bra-rich flour,
you will need a little extra buttermilk. Turn the dough into either a
26 x 9 x 7 cm loaf tin, oiled and then lined (base and sides) with
baking paper, or a 20 x 26 cm baking tin, lined in the same way. In
both cases, spread evenly, leveling the top with your dampened hand and
a wet wooden spoon. Bake the rectangular batch at 180ºC for 45 minutes.
The loaf tin, being deeper, will take about 1 hour. Cool before turning
For perfect finger
shapes, cut off the crusty sides before cutting across into thick
slices and then into fingers. Arrange on baking sheets lined with
several layers of baking paper (as the rusks tend to brown quickly) and
dry out in a very low oven about 100ºC, for several hours, turning once.
Once dry, leave to
cool in the oven before storing. Makes dozens, depending on how thick
and short or long and thinly you slice the fingers.