Ingredients
| 2 cups | unbleached white flour | | 2 cups | whole wheat bread flour (coarsely ground if possible) | | 1/3 cup | sugar | | 1/2 tsp. | salt | | 2 tsp. | baking powder | | 1 tsp. | cinnamon | | 1/2 cup | melted butter | | 2 | eggs | | 3/4 cup | buttermilk | | 2 tsp. | pure vanilla extract | | 2 tsp. | pure almond extract |
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Instructions
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. Now, eat a few "soft" rusks warm from the oven. 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.
Author's Comments
A South African recipe
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