Milk rusks


Ingredients 7
Servings 40
Time

Ingredients

  • 250
    g
    margarine
  • 750
    ml
    lukewarm full cream milk
  • 300
    g
    sugar
  • 2
    kg
    cake flour
  • 10
    ml
    cream of tartar
  • 50
    ml
    baking powder
  • 5
    ml
    salt
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Grease a 37 x 13 x 10 cm loaf tin with margarine. Cut the margarine into cubes and add to the lukewarm milk. Add the sugar to the milk mixture and heat slowly until the margarine has melted. Stir the mixture continuously. Sift the dry ingredients together. Add the milk mixture and mix well. Knead until the dough is smooth. Roll the dough into small balls and arrange in the prepared tin. Bake for about one hour or until a testing skewer comes out clean when inserted into the centre of the rusk mixture. Cool, separate the balls and dry at 100ºC (200° F). Makes about 40 large rusks.
 

Read more on: bake  |  dairy
 

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