Name: Quick rusks
Prep time: 75 min
Cook time: 50 min
Total time: 125 min
Yield: 75 servings
Cuisine: Bake
Ingredients: 2 kg self-raising flour; 300 g sugar; 15 ml aniseed; 5 ml salt; 375 g margarine grated; 500 ml water lukewarm; 80.00 ml milk; 15.00 ml sugar

Recipe Disclaimer

Tap for method

Ingredients (8)

2 kg	self-raising flour
300 g	sugar
15 ml	aniseed
5 ml	salt
375 g	margarine — grated
500 ml	water — lukewarm

Glaze

80.00 ml	milk
15.00 ml	sugar

Tap for ingredients

Method:

Preheat oven to 180 ºC (350 ºF). Spray three 13 x 23 x 7 cm loaf tins with non-stick spray.
Mix the self-raising flour, sugar, aniseed and salt together in a large mixing bowl. Add the margarine and rub in with your fingertips until the mixture resembles breadcrumbs. Add just enough water to form a stiff dough. Knead well. Roll into golfball-esize balls and arrange in the prepared loaf tins.
Place in the warming drawer for 1 hour to rise until doubled in bulk. Bake for 40 – 60 minutes or until the rusks are brown on top.
Heat the milk and sugar together till the sugar has dissolved bring to the boil and brush the top of the rusks with the mixture.
Cool slightly and turn out onto a wire rack. Break into balls and cool completely.
Place the rusks on a baking sheet and dry out at 100 ºC (200 ºF). Store in airtight containers.
Makes 75 rusks.