ROOIBOS INFUSED RUSKS
Rooibos infused Rusks with Honey, Nartjie and Coconut.
- 1 kg self raising flour
- ½ cup of shredded coconut
- 1 teaspoon of bicarbonate of soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 2 teaspoons grated nartjie peel or orange
- 1 cup sultanas or raisins soaked in ½ cup of orange juice for 15 min
- ¾ cup castor sugar
- 1 cup chopped pecan nuts
- 500 g butter
- 2 eggs
- 1 tablespoon honey
- 2 cups milk
- 2 tablespoons lemon juice
- 6 rooibos tea bags
Pour milk in a pot and put on stove, add the tea bags and bring milk to boiled, lower heat for 10 minutes to infused milk careful not to burn milk. Take of heat and let cool. Melt butter and let cool.
Beat the eggs.
Mix dry ingredients, add sugar, coconut, the nartjie peel, spoon full of honey, drained sultanas and pecan nuts. Take the tea bags out of the milk and add lemon juice to the milk to make buttermilk.
Add to the wet ingredients alternatively to the dry ingredients with the egg, then add the melted butter and stir and mix to a smooth dough.
Place dough on a baking tray with well greased baking paper.
Press dough firmly onto tray.
Bake for 40 to 50 min at 170°C until light brown.
Let cool slightly and cut the rusks.
Place on baking tray and dry in oven at 100°C for 4 hours or till dry.
Recipe and 2nd photo: Yvonne Jones
Foto: Hettie Gouws Stoltz
Vandag myne gebak met ‘n klein veranderingkie. Neute was te min, voeg toe pampoenpitte by en in die plek van rosyne het ek koekmengsel ingesit, 2 koppies ekstra bruismeel bygevoeg om my pan grootte te pas en die lemoensap ook bygevoeg waarin koekmengsel geweek was. Dit het heerlik gekom en lekker bros. Dankie ♥️ vir resep Yvonne Jones.
