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October 3, 2013

Dunking Pumpkin Rusks

Dunking Pumpkin Rusks ~ Dunk them into your coffee or tea for breakfast or tea-time and enjoy Fall's best flavor #Rusks #PumpkinRecipe #Biscuits

I made these Pumpkin Rusks a couple of weeks ago already, but somehow, misplaced my recipe.  I did some research on Rusk recipes and created this version.


As I started the recipe, I wrote everything down in order not to forget what I had done ~ figures for me to go lose the piece of paper then !

Fortunately as I was going through some magazines, the paper fell out and I can finally share the recipe with you !  I know a few of you have asked me about it already, well... here we go ...



DUNKING PUMPKIN RUSKS

60 pieces


1 kg Self-Raising Flour
1 TB Baking Powder
1 TB Pumpkin Pie Spice  + extra to sprinkle
1 t Salt
400g Butter
2 cups Sugar
2 Eggs
1 cup Buttermilk
1 1/2 cups Pumpkin, cooked, well drained and mashed
  1. ) Pre-heat the oven to 160 deg C (325 deg F} - line two baking sheets with baking paper.
  2. ) Sift together the Flour, Baking Powder, Pumpkin Spice and Salt - add the Butter and mix until it resembles breadcrumbs - add the Sugar and stir through.
  3. ) Beat together the Eggs and Buttermilk - stir in the cooked mashed Pumpkin.
  4. ) Add the Pumpkin mixture to the Flour mixture and mix until combined {it's a sticky business!}
  5. ) Divide the dough into two and press into the prepared baking sheets - sprinkle with extra Pumpkin Spice - bake 30 - 40 minutes until a tester comes out clean.
  6. ) Remove from the oven - lower the temperature to 100 deg C {200 deg F).
  7. ) Slice into pieces after a cooling period of 15 minutes - spread out on the baking sheets {you might need more baking sheets now or dry them in batches} - dry out for 2 - 3 hours with the oven door left open slightly.
Remove from the oven, let cool completely and store in an airtight container.

Best enjoyed with a cup of coffee or tea !


5 comments:

  1. YOU are awesome my friend!! I've been waiting for these ever since you first mentioned them because I love pumpkin! Thank you!!

    ReplyDelete
  2. I still need o try these yum, they look great

    ReplyDelete
  3. This recipe brought back childhood memories of my mother going to the "Dutch Store" here in my hometown of Grand Rapids, Michigan so that she could buy Rusk. I remember it was really crunchy (probably good for dipping in tea and coffee!)

    ReplyDelete
  4. What were the size of your baking sheets? Did you leave your oven turned on with the door open for the last step of the recipe, for two or three hours ---really? Could I lower the temp -- to say, 175 F, and leave the door closed? My concern is not wasting energy as much as it is that the temp wouldn't be consistent. Can't wait to try these, thank you! .

    ReplyDelete
  5. lovebakesgoodcakesOctober 8, 2013 at 8:22 AM

    I bet this would be so good with a hot, creamy drink! Pinned these :)

    ReplyDelete

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