A delicious tea-time dippable. As seen on Expresso Morning Show or Afternoon Express, SABC3.
approximately 70 pieces
500 g (1 block) CLOVER Farmstyle butter
2 extra large eggs
750 ml (3 cups) sugar
1,25 litre (5 cups) CLOVER Amasi
2 kg self-raising flour
20 ml (4 teaspoons) baking powder
5 ml (1 teaspoon) salt
extra self-raising flour if needed
extra CLOVER Farmstyle butter for spreading
Preheat the oven to 160°C.
Melt the butter and set aside.
Whisk the eggs in a sizeable mixing bowl. Mix in the sugar and the Amasi.
Add the cooled butter to the egg mixture, and stir until mixed well.
Sift the self-raising flour, baking powder and salt into a sizeable mixing bowl.
Stir the egg-and-butter mixture into the flour mixture until a dough is formed.
Add extra self-raising flour if the dough sticks to your hands.
Roll the dough into small balls.
Grease three bread pans (approximately 10 cm x 27 cm in size) with butter and place the balls in the pans.
Bake for 60 minutes until light golden brown on top, or until the testing skewer comes out clean.
Let the rusks cool in the bread pans, and then turn out on a wire rack to cool completely.
Break into rusk-sized pieces and place onto baking trays.
Preheat the oven to 60°C and dry the rusks for 5 hours, or until completely dry.
Store in an airtight container.