Recipe kindly handed down by the late and lovingly remembered Linda Smith to Margie Hutton...both wives and mums of avid “Kruger Park passionista families!”
“This simple yet delicious recipe was given to me by my dear friend, Linda Smith, with whom we spent many shared family holidays in our beautiful Kruger Park. These rusks quickly became firm favourites and a “must have” on our annual Kruger trips, thus earning the name “Kruger Rusks” . In the early mornings it was always a debate as to which special bird or animal to stop and view whilst enjoying our first cup of coffee and rusks of the day. As keen birders my husband always says you have to dip your rusks otherwise you can’t hear the bird calls due to all the rusk crunching!! Such very special family times.” - Margie Hutton
Le recipe yadluliswa uLinda Smith othandekayo ongasekho emhlabeni, wayinika u Margie Hutton bobabili abangamakhosikazi nomama ka avid “Kruger Park passionasta families!"
"Le recipe emnandi ngayinikwa umngani wami uLinda Smith esesibe naye kumaholidi emndeni eKruger Park. Lama rusks ashesha athandeka aba into esihlezi sinayo uma siphuma eholidini aye eKruger, ingakho ebizwa amaKruger Rusks. Ekuseni kwase kuba impikiswano ukuthi iyiphi inyoni noma isilwane esiyosibona uma sesiphuza ikhofi lokuqala kosuku Kanye nawo amarusks. Nje ngabathandi bezinyoni umnyeni wami uhlezi ethi kumele uwagcobhoze amarusks ukuze uzozwa ukukhala kwezinyoni ngoba uma kunganjalo amarusks azobanga umsindo uma usuhlafuna. Imizuzu ebalulekile yomndeni." - Margie Hutton
Makes about 60 rusks
Preheat oven to 180°C
Grease 1 large roasting pan tray or two 10 x 23cm loaf tins or a rusk baking tray (with cutter)
4 cups cake flour
2 cups whole-wheat flour
1 ½ cups brown sugar
3 rounded teaspoons cream of tartar
½ teaspoon salt
375g chilled butter or margarine, grated and allowed to soften
3 teaspoons bicarbonate of soda
2 cups (500 ml) buttermilk or plain yoghurt
Yenza amarusks awu 60
Shisisa uhhavini ube ku 180C
Gcoba ipani elikhulu lokosa noma amathini amabili eloaf noma itray lokubhaka amarusks (anento yokusika)
4 izinkomishi zikafulawa
2 izinkomishi zika fulawa oyi whole wheat
1 ½ izinkomishi zashukela onsundu
3 izipuni ezingorawundi ze-cream of tartar
½ ithisipuni likasawoti
375g yebhotela ebandayo noma imargarine yagrethiwa yayekwa ukuba ithambe
3 amathisipuni e-bicarbonate of soda
2 izinkomishi (500ml) buttermilk noma iyogathi engenalutho (plain)
- Mix cake and whole-wheat flour, sugar, cream of tartar and salt together in a large bowl. Set aside.
- Rub softened grated butter into the flour mixture with fingertips until the mixture resembles breadcrumbs
- Dissolve bicarbonate of soda in the buttermilk or yoghurt in a small bowl. Add and to the dry ingredients and mix thoroughly.
- Press the dough into the baking pan spreading evenly.
- Bake at 180° C for about an hour until golden and skewer inserted into the centre of the mixture comes out clean.
- Allow to cool for 5 minutes before turning out onto cooling rack. Leave to cool completely before slicing into rusks.
- Dry out overnight in warming drawer or switch oven to 100°C, and leave to dry out for approximately 6 hours.
- Store in an airtight container.
- Hlanganisa ofulawa bobabili , ushukela, i-cream of tartar no sawoti ndawonye ezitsheni esikhulu. Beka eceleni.
- Hlanganisa ibhotela egrethiwe nofulawa kuze kube ngathi imvuthu yesinkwa.
- Cibikalisa i-bicarbonate of soda kwi buttermilk (ubisi lwebhotela) noma iyogathi esitsheni esincane. Kuhlanganise esithakweni ezomile bese uhlanganisa kahle.
- Cindezela inhlama epanini lokubhaka uyendlale ngokulingana.
- Bhaka ku 180°C cishe ihora kuze kube sagolide noma kuze kube imfologo iphuma ingenalutho uma uyifaka phakathi nendawo .
- Kuyeke imizuzu-5 kuphole bese ukuthela esitsheni sokupholisa. Kuyeke kuphole kahle ngaphambi kokuba ukusike kube amarusks.
- Komise ubusuku obubodwa endaweni yokushisisa noma vula uhhavini ku 100°C ukushiye kome cishe amahora 6.
- Kubeke esitsheni esivaleka ngci kodwa esinomoya.
1. Replacing brown sugar with caramel, treacle or dark brown sugar adds to the delicious flavour these rusks.
2. If using a rusk baking tray with cutter, step 5 will not be necessary. The cutter cuts the raw mixture into rusks before placing it in the oven. Once baked allow the rusks to cool before turning out the sheet of rusks and breaking it into individual rusks.
- Ukushintsha ushukela onsundu nge caramel, treacle noma ushukela onsundu kakhulu kwenza ubumnandi kwande.
- Uma usebenzisa itray lokubhaka lamarusks elinto yokusika iphuzi 5 alidingeki. Lokhu okusikayo kuyasika amarusks made abhakwe. Uma esebhakiwe wayeke amaruskss aphole ngaphambi kokukhipha ishidi lokubhaka uhlukanise amarusks.
Not many rusk dunking lovers know about this incredibly handy rusk tray and cutter. Gone are the days of Sbongile rolling rusk dough into balls, timeconsumingly packing them loosely alongside each other in loaf or roasting pans, or cutting sliced “rusk loaves” into fingers, inevitably wasting “potential rusks” as the slices disintegrate into crumbs between your fingers. Should your home be anything like ours, enjoyingthe convenience of a tin full of rusks at all times....so handy for the hungry teenager or unexpected tea guest......,or you have simply never endeavoured to make them yourselfbecause of the “admin”, now is the time to invest in this practical kitchen utensil. Whether your household loves rusks, or you want give rusk baking a bash, this will be your new best friend!!
Available online at:
Baking Tin Bakeware - http://www.thebakingtin.co.za/99-fudge-rusk-pans
If you live in and around Pietermaritzburg try Foodpak for competitive prices -www.foodpak.co.za .