Easy Milk Rusks
Easy Milk Rusks is a delicious breakfast or teatime treat. Dunk in your coffee or tea and enjoy !
This week it seems I am on an Easy recipe run! I made these Rusks as a quick treat which we could keep on hand for a few days.
Well, a few days, were actually only two days and they were all gone ! I have always loved Rusks, most flavors, especially chunky Buttermilk, but this was my first go at baking them myself.
No kneading and no waiting for the dough to rise – just my thing.
This recipe was shared by a reader of a local popular magazine many years ago, which was later part of a round-up of the magazines best recipes received from readers.
And I definitely agree on this recipe – as well as a few others which have become favorites with our family.
More coffee/tea time treats you might like:
- Cinnamon Pumpkin Scone Wedge
- Gingerbread Snacking Cake
- Date and Walnut Bread
- South-African Koeksisters
- Easy Pear Danish Bars
Easy Milk Rusks
Easy Milk Rusks
Ingredients
- 2 ½ cups Milk
- 2 cups Sugar
- 500 grams Margarine or unsalted Butter
- 3 extra-large Eggs beaten
- 1.5 kg Self-Raising Flour ( 3.3 pounds )
- 1 TB Baking Powder
- 1 t Salt
Instructions
- Pre-heat the oven to 160 deg C (325 deg F) – spray two baking sheets with cooking oil
- Place the Milk, Sugar and Margarine (or Butter) in a medium saucepan – heat until the Margarine (or Butter) has melted and the Sugar has dissolved – remove from heat and let cool completely
- Add the beaten Eggs to the Milk mixture
- Sift together the Flour, Baking Powder and Salt – add to the Milk mixture and mix until well combined – it is quite a sticky dough
- Press into the two prepared baking sheets – bake 30 minutes until a tester comes out clean - decrease the oven temperature to 100 deg C ( 200 deg F )
- Cut into pieces and dry out at 100 deg C (200 deg F) for about 2 hours ( leave the oven door slightly open ) - you may need more baking sheets, as the Rusks would dry out quicker when spaced
- Once dried out, leave to cool completely and keep in an airtight container (rusk or cookie tins are best)
Keep in a sealed container or a Rusk tin.
Very nice
A bit sweet, if you put a teaspoon of vinegar in the milk it’ll make it more like buttermilk. I also had to dry mine overnight at 100 degrees to get them dry not just 2 hours.
This looks like my ‘go to’ recipe in future!
Well I made them! Oh my good. Divine. Best ever. Got 88 rusks. Now everyone I know is making them!!!
I am so glad you like the recipe, Bev ! Enjoy baking 🙂
Hey I like that, they would be perfect for my little 2 although all of them would eat and I'm getting an oven most likey this week! Yay
YOu knew I have to have a peek today!! These sound a little bit like a cross between biscotti and scones…which I love! Pinning to try! (I love that the ingredients are basic and always at hand.
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