A truly South African favourite for every dipping occasion.
As seen on Expresso Morning Show or Afternoon Express, SABC3.
Makes : 144 (depending on size)
3 x 500 g (11 x 250 ml) self-raising flour
10 ml salt
15 ml cream of tartar
570 ml Clover full cream fresh milk
500 g Clover MooiRiver butter
450 ml (360 g) sugar
Preheat oven to 180°C.
Sift the dry ingredients together.
Heat the milk, butter and sugar together in a heavy-based saucepan.
Bring to the boil and remove from heat.
Allow mixture to cool completely.
Make a hollow in the centre of the dry ingredients and add the liquid.
Mix well to combine.
Roll into fist-sized balls and place in a greased loaf tin.
Bake for 1 hour or until a skewer comes out clean.
Remove from oven and allow to cool completely.
Slice rusks to desired thickness and dry in a 90°C oven for 6 – 8 hours or overnight.
CLOVER INGREDIENTS USED IN THIS RECIPE