How to make Rooibos Rusks with Evita Bezuidenhout
DIY? Because it’s Heritage Day!
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Rooibos Rusks Recipe:
You will need
1kg self-raising cake flour
1 tsp bicarb
1 tsp cream of tartar
¾ cup castor sugar
2 cups milk
2 tbsp lemon juice
6 Rooibos tea bags
First make the rooibos infused buttermilk. Add your milk and teabags to a saucepan and bring it to a boil. Keep the mixture on the stove with the lid on at a medium heat for 10 minutes to let the flavour infuse into the milk. Keep checking and stirring so that it doesn’t burn. Take the milk off the stove, let it cool and take out the teabags. Add 3 tbsp lemon juice to create the buttermilk (science).
Now to make the rusks. First things first you need to melt your butter. While you are melting your butter, combine all the dry ingredients in a mixing bowl.
Once the butter is melted let it cool slightly and add it to the dry ingredients.
Beat your eggs and add them to the mixture.
Mix all the ingredients together and gently knead until you have a smooth dough.
Lay baking paper in your roasting pan and flatten the mixture into the pan.
Bake at 170 degrees for 40-50 mins.
Let it cool down and cut into slices while still inside the tray.
Lay the rusks on baking sheets on a tray and dry out in your oven at 100 degrees for 4 hours or overnight.
This is just the a basic recipe but you can add nuts, dried fruit or seeds to make them even more delicious.
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