Best 3 Versatile Rusks Recipes
Rusks, a versatile and delectable treat, are twice-baked biscuits that originated in South Africa. These crispy and flavorful morsels are a staple in many households, enjoyed for breakfast, snacks, or as a dessert accompaniment. With a variety of recipes to choose from, rusks offer a delightful culinary exploration. From the classic buttermilk rusks, redolent with the tang of buttermilk, to the indulgent chocolate rusks, boasting a rich cocoa flavor, there's a rusk recipe for every palate. For those seeking a healthier option, whole wheat rusks provide a nutritious alternative without compromising taste. Additionally, the article offers a savory twist with its bacon and cheese rusks, perfect for a quick and satisfying snack. No matter your preference, the versatile rusks in this article promise a delightful culinary experience.
Check out the recipes below so you can choose the best recipe for yourself!
SOUTH AFRICAN RUSKS
Make and share this South African Rusks recipe from Food.com.
Provided by Norahs Girl
Categories Breads
Time 12h15m
Yield 24 rusks approx
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- In a large mixing bowl, thoroughly mix the dry ingredients.
- Combine all the wet ingredients, pour them into the dry ingredients, and stir until you have a soft dough, similar to biscuit dough.
- Turn the dough onto a well-floured surface and roll or pat it to about a 1/2 inch thickness.
- Cut the dough into rectangles about 2 by 4 inches.
- Bake the rusks about 2 inches apart on buttered baking sheet for about 25 minutes until the tops are crisping and browning a little.
- Loosely pile the rusks on a baking sheet and keep them in a 200 degree oven all day or all night (about 12 hours) to dry.
- The finished rusks should be very dry and hard.
- Cool and store in an airtight container.
- Rusks will keep for weeks.
- Variations Oatmeal-Raisin Rusks: Reduce the white flour to 1 1/2 cups and add 2 cups rolled oats and 1/2 cup currants or chopped raisins.
- Almond Rusks: Add 1 cup chopped almonds and omit the cinnamon.
- Peanut Rusks: Add 1 cup coarsely chopped peanuts.
VERSATILE RUSKS
I have been playing around with my rusk recipe (wholewheat buttermilk rusks) and I have tweaked it a little for completely different version. Hubby says these are better! A lower GI version, if you like.
Provided by Nikki
Categories Grains
Time 3h15m
Yield 72 rusks
Number Of Ingredients 8
Steps:
- Melt margarine and beat with buttermilk until creamy.
- Mix dry ingredients well.
- Mix buttermilk mixture with dry ingredients.
- Adjust consistency of mixture with flour until it isn't sticky, but not dry.
- Divide mixture between two 30cm x 20cm baking trays.
- Bake at 180°C for 45 minutes.
- Cut into fingers (we like them about 2,5cm x 10cm).
- Place them on trays with space between them.
- Bake at 100°C for 2-3 hours to dry them out.
- Serve dipped in tea or coffee.
- Yummy!
Nutrition Facts : Calories 106, Fat 5.8, SaturatedFat 1, Cholesterol 0.3, Sodium 90.2, Carbohydrate 12.5, Fiber 0.4, Sugar 5, Protein 1.4
SPICED INDIAN RUSKS
Indian cake rusks, or delicious soft cakes, use traditional warm spices and can have add in's like fruit or nuts but they can also be dipped in chocolate. This plain version is a favorite of my friends and family. - Mary Lou Timpson, Centennial Park, Arizona
Provided by Taste of Home
Categories Appetizers
Time 1h15m
Yield 14 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. Line a 8-in. square baking pan with parchment, letting ends extend up sides. In a large bowl, cream butter, sugar and vanilla until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk remaining ingredients; gradually beat into creamed mixture. Transfer to prepared pan., Bake until edges pull away from the sides, or a toothpick inserted in center comes out clean, 30-32 minutes. Cool in pan on a wire rack for 10 minutes. Lifting with parchment, remove from pan. Transfer to a cutting board. Using a serrated knife, cut into fourteen 4x1-in. slices. Place on baking sheets, cut side down., Bake until golden brown, 8-10 minutes on each side. Remove from pans to wire racks to cool completely.
Nutrition Facts : Calories 132 calories, Fat 7g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 46mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.
Tips:
- Use the right flour: Bread flour or all-purpose flour can be used to make rusks. Bread flour will result in a chewier texture, while all-purpose flour will produce a crispier texture.
- Proof the dough properly: This allows the yeast to develop and the dough to rise, resulting in a light and airy texture.
- Knead the dough well: This helps to develop the gluten in the flour, which gives the rusks their structure.
- Shape the dough into uniform pieces: This ensures that the rusks bake evenly.
- Bake the rusks until they are golden brown: This gives them a crispy exterior and a chewy interior.
- Slice the rusks while they are still warm: This makes them easier to slice and prevents them from crumbling.
- Store the rusks in an airtight container: This will help them to stay fresh for longer.
Conclusion:
Rusks are a versatile and delicious snack or accompaniment to meals. They can be made with a variety of ingredients and flavors, making them a great option for any occasion. With a little planning and effort, you can easily make delicious rusks at home. Enjoy!
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