ROMANY RUSKS
Taste like the shop bought rusks.
- 1 kg self raising flour
- 250 g baking margarine
- 2 eggs
- 2 teaspoons baking powder
- 60 ml vegetable oil
- 250 g coconut
- 40 g cocoa powder
- 300 g mixed baking chocolate white/brown
- 20 g salt
- 7 ml caramel essence
- 150 g Cremora
- 375 ml fresh milk
Melt margarine and baking chocolate together.
Mixed well. Mix all the wet ingredients together and add to the margerine mix.
Mix the rest of the dry ingredients together and add to the wet mix.
Mix everything together and let it rest for 15 minutes. Spread out evenly in sprayed a rusk tray (78 piece).
Bake for 30 minutes in a preheated oven at 180ºC.
Cut and dry for 3 hours at 120ºC with the oven door slightly open.
Recipe and photo: Neels Welsh
Category:
I just want to know is it 20grams salt or 2 grams.
Hallo Hannelie yes it is 20 grams i.e 3.5 teaspoons on 7 cups of flour. You can use a little less if preferred.
it gives you 1 teaspoon salt for every 2 cups of flour.