Dunk or don’t, winter rusks and coffee is a well-loved South African tradition.
- 375 g (1½ cup) butter
- 250 ml (1 cup) white sugar
- 125 ml (½ cup) Rhodes Quality Apricot Jam
- 500 ml (2 cups) maas or buttermilk
- 10 ml (2 tsp) vanilla essence
- 2 eggs, whisked
- 750 g ( 6 cups) self-raising flour
- 7.5 ml (½ Tbsp.) baking powder
- 2.5 ml (½ tsp)salt
- 375 ml (1½ cup) bran flakes
- Add the sugar and the Rhodes Quality Apricot Jam and whisk over low heat until dissolved.
- Cool slightly.
- Whisk in the maas and the vanilla essence.
- Whisk in the eggs.
- In a large bowl, sift together the self-raising flour, baking powder and salt into a large bowl.
- Add the bran flakes and stir to mix.
- Stir the apricot jam mixture into the dry ingredients and stir to mix to an evenly blended batter.
- Spoon the batter into a baking pan that has been sprayed with non-stick spray.
- Bake the rusks in an oven that has been preheated to 180¡c for 30 minutes or until a wooden skewer inserted in the centre comes out clean.
- Turn out onto a cooling rack and leave to cool.
- Cut into even-sized pieces and place the rusks on a clean baking tray.
- Do not overlay the rusks but spread out.
- Slow bake the rusks until dried out in an oven that is preheated to 80°C, or the lowest setting.
- This can take 2-4 hours.
- Remove from the oven, cool and store in an airtight container.