Louis' Rusks (Beskuit)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180 degrees and spray a baking tray with spray n cook.

Step 2

Mix all the dry ingredients in a large mixing bowl.

Step 3

Melt the butter and add to the dry mixture.

Step 4

In a separate bowl, using a whisk beat the vanilla, yoghurt, eggs and milk together. Add to the dry ingredients. Mix until well combined. Don’t be alarmed, it is quite a dry mix!

Step 5

Press the dough into the baking tray. (HINT: wet your hands to ensure the mixture does not stick to your fingers when pressing down!).

Step 6

Using a knife, mark the rusks lengthwise and in width to your desired size (I did about 3cm x 8cm).

Step 7

Bake the rusks for 1 hour and remove from the oven.

Step 8

Turn the oven down to 80 degrees.

Step 9

Using a sharp knife cut through the rusks on the marked lines and place in the oven on the grill shelving. I did cut each block in half lengthwise again, as they were quite thick.

Step 10

At 80 degrees, place the rusks back in the oven for 4 hours or until dry and crunchy. (Oven door slightly ajar)

Step 11

Remove from the oven and store in an airtight container.