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)
Nutrition Facts
Easy Milk Rusks
Serving Size
1 Rusk
Amount per Serving
Calories
139
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
4
g
Cholesterol
10
mg
3
%
Sodium
279
mg
12
%
Carbohydrates
19
g
6
%
Fiber
1
g
4
%
Sugar
5
g
6
%
Protein
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.