Tannie Neethling's rusks

Recipe from: 5/9/1996 12:00:00 AM
Ingredients 7
Servings 50
Time

Ingredients

  • 2
    kg
    self-raising flour
  • 10
    ml
    aniseed
  • 10
    ml
    salt
  • 500
    ml
    sugar
  • 500
    g
    margarine, melted
  • 750
    ml
    milk
  • 4
    eggs, whisked
 

Method

 
Preheat the oven to 180 ºC 350 ºF). Spray a 40 x 27 cm ovenpan with non-stick spray. Combine the self-raising flour, aniseed, salt and sugar in a large mixing bowl. Beat the margarine, milk and eggs together and add to the dry ingredients. Mix well to form a stiff dough (add more milk if necessary). Roll into balls and arrange in the prepared pan. Bake for 45 minutes or until done. The rusks are done when a testing skewer comes out clean when inserted into the centre of the dough. Cool slightly before turning out onto a wire rack to cool completely. Break into pieces and place on a baking sheet. Reduce the oven temperature to 100 ºC (200 ºF) and dry the rusks overnight or until completely dry. Switch on the oven grill and brown the rusks lightly, taking care not to overdo it. Stare in an airtight container. Makes about 50 pieces.
 

Read more on: bake
 

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