Kent’s Amazing Rusks
We’ll admit it: rusks are one of the few things we can’t reasonably suggest pairing with a glass of BESTER Family Wine. Unless, of course, you’re feeling particularly adventurous.
But some family recipes are simply too good not to share, wine pairing or no wine pairing. Kent’s Amazing Rusks are a firm favourite in the BESTER family, packed with oats, sunflower and sesame seeds, with plenty of crunch and just enough sweetness.
They’re made for those early-morning vaal-kolletjie breakfasts on holiday, when the coffee is hot, everyone’s still waking up, and there’s no particular rush to be anywhere. They’re just as handy stashed in the cupboard for busy weekday mornings, road trips or a quick bite on the go.
So, for once, put the wine glass away and get the coffee ready. These rusks deserve a good dunk.
Ingredients
500 g butter
500 ml yoghurt
3 eggs
1 kg flour
2 cups sugar
2 cups oats
½ teaspoon salt
8 teaspoons baking powder
2 cups sunflower seeds
2 cups sesame seeds
Method
Preheat the oven to 180°C.
Beat the eggs and add them to the yoghurt, mixing well.
Melt the butter and stir it into the yoghurt and egg mixture.
Add the flour, sugar, oats, salt, baking powder, sunflower seeds and sesame seeds to a large mixing bowl.
Pour the wet ingredients into the dry ingredients and mix until everything is well combined.
Transfer the mixture to a baking tray and spread it out evenly.
Bake at 180°C until cooked through and a knife inserted into the centre comes out clean.
Allow to cool completely before cutting into rusk-sized blocks and removing them from the baking tray.
Arrange the rusks on baking trays, leaving a little room between them for the air to circulate.
Dry at 90–150°C overnight, or until the rusks are completely dry and hard.
Allow to cool before storing in an airtight container.
BESTER family tip: Make a big batch before your next holiday and pack a tin for those slow, coffee-and-rusk mornings. Just remember: coffee for dunking, BESTER Family Wine for later.
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