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Cook: 30 - 40 minutes + ± 4 hours drying


And here’s the end result! LOTS of rusks, definitely not a flop, but can do with a bit more of a chocolaty taste! Will make it again but will add choc chips for more flavour!!!!

  • 1.2 kg self-raising flour, sifted
  • 350 g margarine
  • 310 ml sugar
  • 310 ml boiling water
  • pinch of salt
  • 2 eggs
  • 75 ml cocoa

Preheat oven to 180ºC.
Cut margarine into a big mixing bowl, pour sugar over and cover with boiling water. Stir well with wooden spoon until the margarine has melted. Use the microwave if all the margarine is not totally melted.
Add the salt and mix. Beat eggs and stir into mixture.
Add the extra cocoa at this step. Add flour and mix well.
Form little balls (weighing between 100 to 150 g each) and place about a dozen in a pan.
Bake for 30 to 40 minutes. Leave to cool in the pans for 30 minutes.
Take out the rusks  and cut into preffered size.
Place the rusks onto baking sheets and dry the rusks at 80 ºC for about 4 hours.

Recipe posted by Sorietha Van Der Westhuizen
Photo’s: Sorietha Van Der Westhuizen


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