Light-brown Rusks (Beskuit)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pre-heat the oven to 180 and use a nonstick spray on a baking tray

Step 2

Mix all the dry ingredients in a large bowl

Step 3

Melt the butter and add to the dry ingredients

Step 4

In a separate bowl using a whisk, mix the vanilla, eggs, yoghurt and milk. Add this to the dry ingredients and mix in until well combined. Don't be alarmed, it is quite a dry mix

Step 5

Press the dough into a baking tray. (Hint: wet your hands when spreading it out, so the dough doesn't stick to you.)

Step 6

Using a knife, cut the dough length wise and width wise in your desired rusk size. I used 3 x 8cm.

Step 7

Bake the Rusks for 1 hour in the centre of the oven.

Step 8

Remove the Rusks and turn the oven down to 80 degrees

Step 9

Using a sharp knife, cut out the Rusks following your premade lines. I also cut each rusk in half again length wise, as they were pretty thick.

Step 10

Place the rusks back in the oven evenly spaced on the grill shelving. Keep the oven at 80 degrees with the door slightly ajar to dry the Rusks out until they are nice and crunchy. Usually about 4 hours.

Step 11

Remove the Rusks from the oven and store in an airtight container.