By Grace Stevens
- 1,250kg of white flour
- 90ml baking powder
- 8ml salt
- 250g castor sugar
- 375g butter, roughly cubed
- 750ml milk
- 30ml vinegar/lemon juice
- 1 egg
- Preheat oven to 160ºC and grease a 28cm x 38cm cake tin or casserole dish
- Warm the milk in the microwave only enough to take off the chill. Add the lemon juice or vinegar and allow to stand while you continue.
- Combine all dry ingredients in a large mixing bowl. Add the butter and rub into the dry ingredients until the mixture is like breadcrumbs.
- Stir the milk mixture and whisk in the egg, add to the flour and combine well.
- The mixture will be very loose, it shouldn’t be too sticky. If it is too sticky, just add a tablespoon of flour at a time until it is less sticky. You don’t want dry dough.
- Roll the dough into balls, about the size of a naartjie or for those of you who are not South African, a clementine. Flour your hands before rolling.
- Bake for 20 minutes, turn the oven down to 150ºC and bake for a further 30 to 35 minutes. The rusks should not be golden, but rather blonde on top.
- Remove the rusks from the tin immediately and turn onto a wire rack. Pull them apart while they are warm and leave to cool completely.
- Once cool, place rusks, still on the wire rack into an oven set at 50ºC for about 6 to 8 hours.
- Store in an airtight container.