Farmer's rusks

Recipe from: 3/1/2001 12:00:00 AM
Ingredients 9
Servings 120


  • 3
    cake flour
  • 15
  • 20
    instant yeast
  • 250
  • 250
    butter or margarine
  • 1
  • 2
    extra-large eggs, whisked
  • 500
    cooked mashed potatoes
  • 500
    lukewarm water


Butter three 24 cm square cake tins or spray with non-stick spray. Sift the cake flour and salt together. Sprinkle the instant yeast on top and mix. Mix the sugar, butter and milk in a large heavy-based saucepan. Heat until the sugar has dissolved and the butter has melted. Remove from the heat and leave to cool. Stir the eggs and mashed potatoes into the milk mixture. Add to the dry ingredients and mix. Add just enough lukewarm water to form a kneadable dough. Knead until the dough is smooth and elastic and no longer sticks to your hands. Brush lightly with oil and leave to rest for about 15 minutes. Knock the dough back, break off small pieces and roll into balls. Arrange the balls in the prepared tins, cover and leave to rise in a warm place until doubled in volume. Preheat the oven to 180 ºC and bake the rusks for 40-60 minutes or until a testing skewer comes out clean. Turn out onto a wire rack to cool. Break into smaller pieces, arrange on baking sheets and dry at 100 ºC. Makes 120 rusks.

Read more on: starch  |  bake

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