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 »
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.