South African Rusks

Ingredients

All-purpose flour

4 cups

Baking powder

2 tablespoons

Salt

1 teaspoon

Unsalted butter

1 cup (softened)

Granulated sugar

1 cup

Eggs

2 large

Milk

1 cup

Optional: Nuts (e.g., almonds or pecans)

1 cup (chopped)

Optional: Dried fruits (e.g., raisins or cranberries)

1 cup

Instructions

1. Preheat the oven to 180°C (350°F) and grease your baking trays.
2. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-5 minutes.
3. Beat in the eggs, one at a time, mixing well after each addition.
4. In a separate bowl, sift together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
6. If adding, fold in the chopped nuts and dried fruits at this stage.
7. Knead the dough gently on a floured surface until it is smooth and well combined.
8. Shape the dough into small rectangles or logs, about 1 inch thick, and place them on the prepared baking trays, leaving space in between.
9. Bake in the preheated oven for about 1 hour, or until the rusks are golden brown and cooked through.
10. Turn off the oven and leave the rusks inside to dry out for at least another 2 hours, or overnight if possible. This step is crucial for achieving that hard, dry texture.