Rusks is a favorite for me. My mother bakes them religiously to this day and even though I prefer hers, it’s really easy and fun to make a batch and you know it going to taste pretty awesome as well.
It’s a relatively quick process, excluding the drying time once baked and cut.
This is a basic recipe that can be made without almonds, goji berries etc but if not why not!
750g butter, softened
1kg caster sugar
6 large free range eggs, beaten
3kg self-raising flour
60ml baking powder
400g almonds, broken
160g goji berries
Cream butter and sugar until thoroughly whipped and pale in colour. Add in eggs a little at a time until incorporated. Whisk in buttermilk
Sift flour and baking powder and fold into wet mixture. It’s going to be really sticky to start but just keep kneading the mixture.
When it’s all coming together but still a little crumbly spread out mixture and pour your flavourings out into the middle. Simply fold the dough over and into the almonds and goji berries until you have a nice soft velvety dough.
At this point you can divide the dough into balls the size of a plum and place them nice and tight together into a loaf pan prepared with non stick spray. I suppose you can say this is the traditional way of doing it, but if you just push the dough into the pans it won’t make a difference.
Bake for about 40 minutes at 180 degrees Celsius or until cooked. A knife will come out clean.
Allow the loaves to cool. They are fairly fragile so be careful when turning them out of the pans.
Once cooled cut into dunking sized pieces, and dry over night in the oven warming door or in a cool oven with the door kept slightly open. A wooden spoon will work well for this.
In the morning, brew a nice cup of tea and get ready to dunk.