SOUTH AFRICAN TRADITIONAL RUSKS | ALLRECIPES
This is by far the best dunking rusk recipe ever. Try it. Serve with coffee or tea for dunking.
Provided by liz
Categories Bread Quick Bread Recipes
Total Time 5 hours 10 minutes
Prep Time 20 minutes
Cook Time 4 hours 50 minutes
Yield 80 slices
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (180 degrees C). Line a high-rimmed baking sheet with parchment paper, letting the paper overhang the sides for easy removal.
- Combine flour, ground All-Bran®, white sugar, brown sugar, baking powder, and salt in a bowl.
- Melt butter in a saucepan over low heat. Remove from the heat and mix in cream. Add flour mixture and mix until well combined.
- Spread out batter into the prepared baking sheet and use a knife to cut into slices; this will make removing the rusks easier once baked.
- Bake in the preheated oven for 50 minutes. Reduce heat to 160 degrees F (70 degrees C) and leave rusks in the low temperature oven for 4 hours to dry. Remove from oven and allow to cool.
- Cut into 80 slices.
Nutrition Facts : Calories 163.3 calories, CarbohydrateContent 18.2 g, CholesterolContent 30 mg, FatContent 9.8 g, FiberContent 1.2 g, ProteinContent 1.9 g, SaturatedFatContent 6.1 g, SodiumContent 200.3 mg, SugarContent 6.7 g
GRANDMA SALLY'S SWEDISH RUSKS | ALLRECIPES
Swedish rusks are an old family recipe. These are great crisp cookies for dipping in coffee, tea, or hot chocolate.
Provided by Jasonh61
Categories Everyday Cooking Special Collection Recipes New
Total Time 2 hours 45 minutes
Prep Time 25 minutes
Cook Time 1 hours 45 minutes
Yield 39 rusks
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
- Beat sugar, shortening, and milk together in a large bowl with an electric mixer until well combined. Add eggs one at a time, beating well after each addition.
- Mix flour, baking powder, cardamom, and salt together in a bowl. Add to the wet ingredients in batches, mixing after each addition until incorporated. Pour batter into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and let cool completely, about 30 minutes. Reduce the oven temperature to 250 degrees F (120 degrees C).
- Cut cake into three 3-inch strips lengthwise and thirteen 1-inch strips crosswise for a total of 39 pieces. Lay pieces on their sides on 2 cookie sheets. Sprinkle the top sides of the cookies with 1/2 of the cinnamon sugar.
- Bake rusks in the 250 degrees F (120 degrees C) oven for 45 minutes. Remove from the oven, flip rusks, and sprinkle with remaining cinnamon sugar. Bake until golden brown, 15 to 20 more minutes.
Nutrition Facts : Calories 128.9 calories, CarbohydrateContent 17.6 g, CholesterolContent 10 mg, FatContent 5.8 g, FiberContent 0.4 g, ProteinContent 1.9 g, SaturatedFatContent 1.5 g, SodiumContent 91.9 mg, SugarContent 6.8 g
More about "rusk cream recipes"
SOUTH AFRICAN TRADITIONAL RUSKS | ALLRECIPES
From allrecipes.com
Total Time 5 hours 10 minutes
Category Bread, Quick Bread Recipes
Calories 163.3 calories per serving
- Cut into 80 slices.
VANILLA HEALTH RUSKS - JAMIE GELLER
From jamiegeller.com
Total Time 720 minutes
- 1. Adjust the oven shelf to the middle position. Preheat the oven to 350°F/180°C. 2. Line the base of a 14x9x1.5-inch (35x24x4-cm) baking tin with baking paper. 3. Toss the cake mix, All-Bran flakes, oats, sunflower seeds and nuts together in a large mixing bowl. Melt the butter in the microwave in a 1-litre glass measuring jug. Add the oil and buttermilk and mix well. Beat in the eggs. Pour over the dry mixture in the bowl and (using a spatula) stir everything together until well blended. Do not overmix. 4. Scoop the mixture into the prepared baking tin and smooth down to level. Bake for 45 minutes. While still warm, cut the rusks into singles. Freeze them overnight (still in the baking tin). 5. The following day, remove the rusks from the baking tin and arrange them on a metal cooling rack or baking sheet (leaving space between each rusk). Return them to the oven and bake at 250°F/120°C, allowing them to dry out for 2–3 hours. Leave to cool down completely before storing in an airtight container.
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