Rusks

Cakes, Biscuits and Bread  

Ingredients

550 gm Strong white flour (bread)
200 gm Butter
300 gm Granulated white sugar
1 tsp Salt

2 tsp Yeast
140 ml Water
1 tsp Granulated white sugar
� tsp Salt

Method

Stir the yeast into warm water with the sugar and salt. Mix the flour, sugar and salt in a mixing bowl. Add the melted butter to the yeast. Make a well in the flour and pour in the yeast mixture. Mix well and then knead the dough for 20 minutes. Brush the dough with oil, cover the bowl with a large plastic bag and leave to prove (rise) overnight.

Knead the dough again, then form into small balls placed close together in a deep greased baking tin. Leave to rise again until doubled in size.

Bake at 185�C for 1 to 1.5 hours. Separate while still hot.

To harden into rusks, lay on a cooling rack or baking tray and place in a cool oven to dry.

Notes

They are delicious both fresh and dried.

24 Sep 2023
Shirl Seath