Your Family, May 1987
Your Family, a magazine, held a “Favourite Recipe Competition.” This one, submitted by Mrs. D. Cownley of Dieprivier, Cape Town, was the winner. I’ve tried this and it has to be one of the best rusk recipes. If you know Woolworth’s muesli rusks, these are similar. I used half wholewheat and half white flour. In Canada you can’t find self raising flour so I used 45ml of baking powder. I also substituted one-and-a-half cups of the muesli with one cup sunflower seeds and half a cup of flax seeds.
If you can’t find self-raising flour check out the tip under the “Alternatives” heading.
500 ml sugar
2 eggs, beaten
500 ml buttermilk
500 g marg, melted (I’d use butter)
1 kg self raising flour
5 c muesli
25 ml baking powder
10 ml salt
Add sugar, eggs and buttermilk to melted marg/butter.
Add all dry ingredients and mix well.
Mix dough into sausage shapes and place in greased roasting pan (2 inches/5 cm deep) or press dough evenly into baking sheet.
Bake at 180 C (350 F) for 45 minutes,
Allow to cool and then separate into individual rusks or if you pressed the dough into a single slab in the baking sheet, use any of the many cutting methods. If you rolled them into sausage shapes before baking you’ll break those up by hand instead of cutting them. Dry out in a low oven after cutting.
Makes about 40