Brown Rusks

Brown Rusks

Brown rusks, buttermilk rusks or any form of rusks are a good crunchy start to a new day if you are looking for something smaller than an Breakfast Herb Omelette or Eggs Benedict with Ham.  A perfect way of eating breakfast quick or a lovely afternoon snack on the way to dinner. When you think of rusks you immediately think of your granny who used to make them. A very Afrikaans Affair! This brown rusks recipe I have also had for years. Using real butter en the recipe makes it extra special. I also remember I made it for my family on my holiday when I had my first holiday as a young working lady, and especially my dad loved it. My mom used to have 2 large jars for white and brown rusks in our house and it was always full to enjoy at our 16H00 afternoon coffee break. Share brown rusks with your loved one under the shade of a beautiful tree

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Serves: 50 Prep time: 60 Minutes Cook time: 20 Minutes Ready in: 140 Minutes

Nutrition: Calories 436 Carbs: 23g Protein: 23g Fat: 20g

500 g butter
1½ cups sugar
10 ml salt
2½ cups milk
5 cups flour
50 ml baking powder
5 cups digestive bran
2 eggs
Heat the butter, sugar, salt and milk together until the sugar dissolves.Allow the mixture to cool down.
Add the flour, baking powder, digestive bran and eggs.
Grease a baking dish well and line with baking paper.
Spray the baking paper also well.
Add the rusks dough into the prepared dish and bake for about 30-40 minutes if baked in a flat tray or 1 hour if baking in an bread tin at 180° Celsius.
Cool slightly before turning out and let it cool down.
Slice into slices and then cut into fingers.
Place the fingers on a drying rack and dry in your oven at 80°C until the rusks are dry, crunchy and brittle.
Once they've cooled down, place them in an air tight container.
Enjoy the rusks dunked into a hot drink .
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