Rusks with boiling water

Recipe from: 8/1/1996 12:00:00 AM
Ingredients 7
Servings 2


Serving Change
  • 1
    boiling water
  • 500
    margarine or butter, cut into pieces
  • 500
  • 3
    extra-large eggs, whisked
  • 2
    self raising flour
  • 15
    baking powder
  • 5


Preheat the oven to 180 ºC (350 ºF). Spray a 35 x 27 cm oven pan with non-stick spray. Pour the boiling water over the margarine or butter and sugar and stir until melted. Add the eggs one by one, mixing well. In a large mixing bowl, sift together the self-raising flour, baking powder and salt. Add the margarine mixture and mix. Knead until well mixed. Add more self-raising flour if the dough sticks to your hands. Turn into the prepared oven pan. Cover with greased plastic wrap and leave to rise for 30 minutes in the warming drawer or in a warm place until the dough has doubled in volume. Remove the plastic wrap and bake for 60 minutes or until a skewer inserted comes out clean. Turn out onto a wire rack and cool. Cut into pieces and place on a baking sheet. Dry out in the oven at 100 ºC (200 ºF), overnight if possible. Store in airtight containers. Makes about 75 rusks.

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