Skurwe Abrahams Rusks
Nothing beats a freshly brewed coffee. Top that off with a homemade rusk & you are set for the day! These rusks are called "Skurwe Abrahams"
Servings: 40
Calories: 143.3kcal
Ingredients
- 5 X 250ml Cake flour
- 15 ml Cream of Tartar
- 12.5 ml Salt
- 475 ml Sugar White (Can be reduced to 400ml)
- 250 g Butter room temperature
- 250 ml Buttermilk
- 10 ml Baking Soda
- 1 Egg
Instructions
- Preheat the oven to 180˚C. Grease two baking trays and set aside.
- Sift the flour, cream of tartar and salt together. Now add the sugar and stir until combined.
- Using your fingertips rub the butter into the flour until it resembles breadcrumbs.
- In a separate bowl, mix together 25ml of the buttermilk with the baking soda, stir until combined. Add this buttermilk to the flour mixture and mix until combined.
- Beat the egg and the remaining buttermilk together. Keep 25ml of this mixture aside. (You will use this mixture to brush over the rusks before they are baked.)
- Add the remainder of the egg mixture to the flour mixture and mixed until well combined.
- Divide the dough into 4 even pieces. On a lightly floured surface, roll and shape each piece into a long 30cm log. Slightly flatten the tops of the logs.
- Place the dough logs on the greased baking trays, ensuring enough space between them. This will help them bake evenly. Brush the reserved egg/buttermilk mixture over the tops of each log.
- Bake for 20-30 minutes or until golden and baked throughout.
- Remove from the oven and allow to cool for 5 minutes. In the meantime, reduce the oven heat to 70˚C.
- Using a sharp knife, slice the logs into slices.
- Slicing each slice +/- 2-3 cm thick. Place the slices back onto the baking tray. Leave enough space between them to allow airflow, this will help dry out the rusks.
- Dry the rusks out for 3-4 hours or until completely dry.
- Remove from the oven and allow the rusks to cool off completely before storing them in an airtight container.