1 cup flour (all-purpose, whole wheat, barley, oat or a combination) 1 cup dry infant rice cereal (or oatmeal baby cereal or millet) 1 very ripe medium banana (1/3 cup), mashed (or other mashed foods) 425ºF / 220ºC. on a greased cookie sheet for 10-12 minutes

1 cup flour (all-purpose, whole wheat, barley, oat or a combination) 1 cup dry infant rice cereal (or oatmeal baby cereal or millet) 1 very ripe medium banana (1/3 cup), mashed (or other mashed foods) 425ºF / 220ºC. on a greased cookie sheet for 10-12 minutes

Buttermilk rusks are always a winner, especially when dunked in tea or coffee! While South Africans around the world yearn for and enjoy the well known Ouma Rusks,there’s something a bit special about home made rusks. For those not in the know, rusks are kind of like biscotti, and a much loved South African treat. Thanks to... Read More »

Buttermilk rusks are always a winner, especially when dunked in tea or coffee! While South Africans around the world yearn for and enjoy the well known Ouma Rusks,there’s something a bit special about home made rusks. For those not in the know, rusks are kind of like biscotti, and a much loved South African treat. Thanks to... Read More »

Maklike Vinnige Resep a classic buttermilk rusk recipe

Buttermilk rusks

South African Recipes FARMER RUSKS (BOERBESKUIT) (Wenresepte 2000, pg 14)

South African Recipes FARMER RUSKS (BOERBESKUIT) (Wenresepte 2000, pg 14)

Buttermilk rusks (notes: half the recipe is more than enough, maybe a bit more sugar and some extra salt) - but otherwise a very good recipe

Buttermilk rusks (notes: half the recipe is more than enough, maybe a bit more sugar and some extra salt) - but otherwise a very good recipe

Soetkoekies (Spicy biscuits with almonds and Port) are of Dutch origin and have been a favorite South African treat for many years, together with other traditional cookies such as crunchies and rusks. The Dutch colonised Cape Town in 1652 and rapidly established their cooking traditions at the Cape, so this is probably one of the older recipes still in use in South Africa.

Soetkoekies (Spicy biscuits with almonds and Port) are of Dutch origin and have been a favorite South African treat for many years, together with other traditional cookies such as crunchies and rusks. The Dutch colonised Cape Town in 1652 and rapidly established their cooking traditions at the Cape, so this is probably one of the older recipes still in use in South Africa.

Easy Milk Rusks ~ delicious breakfast or teatime treat #rusks #teatimetreats via:withablast.blogspot.com

Easy Milk Rusks ~ delicious breakfast or teatime treat #rusks #teatimetreats via:withablast.blogspot.com

We all enjoy a comforting rusk or two with a nice cup of tea or coffee and all the better when they are homemade. These tasty treats are quicker to make than the traditional method, so a batch can...

Microwave Oven Buttermilk Rusks

We all enjoy a comforting rusk or two with a nice cup of tea or coffee and all the better when they are homemade. These tasty treats are quicker to make than the traditional method, so a batch can...

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