![]() Once you get used to the taste of these rusks, it’s amazing how unnecessarily sweet other rusks seem, although you may never have thought that rusks are that sweet. Nor a huge amount of sugar, which is one of the reasons why it’s so popular. And yes, this recipe does not use any eggs – it’s indeed correct. Use any seeds you like, just use more or less the indicated amount in total. I love using stone ground, but that also absorbs more liquid, so just be aware of that. Remember that if you use more wholewheat or rye flour, the mixture will require more liquid. The combination of flours can be mixed and matched to your liking, as long as the total amount of flour remains 1,7 kg. I have been making this recipe for almost 20 years and keep adapting it according to my preference or the ingredients I have in the kitchen, but this is the standard to work from. ![]() There are many, many different recipes and each person has their preference – like whether it should have raisins in or if that’s a no-no! Or other things like, which flour to use, how much sugar it uses and so the list goes on. Rusks are truly South African and nothing beats a homemade version. ![]()
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