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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 medium rusks 29g Recipe makes 48 medium rusks) The following items or measurements are not included below: bran-rich flour |
||
| Calories 111 | ||
| Calories from Fat 76 | (68%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.5g | 13% | |
| Saturated Fat 1.5g | 7% | |
| Monounsaturated Fat 4.1g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 132mg | 5% | |
| Potassium 20mg | 0% | |
| Total Carbohydrate 9.0g | 3% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 8.8g | ||
| Protein 0.5g | 0% | |
Whole Wheat Buttermilk Rusks
48 medium rusks
Ingredients
- 1 kg bran-rich flour
- 500 g margarine
- 500 ml buttermilk
- 2 cups sugar
- 3 teaspoons baking powder
Directions
1
Mix flour, baking powder and sugar.2
Melt margarine and beat in buttermilk until creamy.3
Add to dry ingredients and mix well.4
Press into greased baking sheet, pressing until it reaches all the edges and corners.5
Bake at 180°C for 45 minutes.6
Cut into fingers and spread out onto 2 baking trays.7
Dry in a 100°C oven for 1 1/2-2 hours.8
YUM!
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- Course > Desserts > Cookies & Brownies > Biscotti
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- Main Ingredient > Pasta, Rice & Grains > Grains
- Cuisine > African > Southern > South African
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 5 or Less Ingredients
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- Occasion > Gifts
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Featured Reviews for This Recipe
From: Chef #662496
On Nov 22, 2007
This recipe is brilliant, I have to control how many I make or the scales will go over the top!!!
From: woven
On Apr 28, 2003
Great Rusks, but far to sweet, I suggest that you at least halve the amount of sugar.
From: Bokenpop
On Mar 11, 2005
These are quick as a wink to put together and have a lovely flavour. The reason for 2 cups sugar being too much is that in USA, the sugar is as fine as what we know castor sugar to be in SA. So, as a rule of thumb I always reduce the amount of sugar in a recipe by 1/3 and that adjusts it to the correct amount. Dankie Skattie, I will make these regularly!
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