Kalahari rusks

Name: Kalahari rusks
Yield: 36 servings
Cuisine: Bake
Ingredients: 1 cup milk; 500 ml sugar; 500. g margarine or butter; 3 eggs extra-large; 2.5 kg flour self-raising; 1 pinch salt; 5 ml Cream of tartar

36 servings

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By Food24 November 03 2009

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Ingredients (7)

1 cup	milk
500 ml	sugar
500. g	margarine — or butter
3	eggs — extra-large
2.5 kg	flour — self-raising
1 pinch	salt
5 ml	Cream of tartar

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Method:

Preheat oven to 140 °C and grease 3 loaf tins with butter or non-stick spray.
Heat the milk and sugar together until the sugar has dissolved.
Bring to the boil and pour the boiling mixture over the margarine or butter.
Mix well and leave to cool.
Beat in the eggs one by one.
Add the self-raising flour, salt and cream of tartar.
Knead together to form a dough.
Shape into balls and arrange in the prepared tins.
Bake for 1 hour or until done and a testing skewer inserted comes out clean.
Turn out, cut into fingers and bake at 80 °C until completely dry.
Store in an airtight container.