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Rusks


Mary
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Hello!

Does anyone have that recipe for Clover Buttermilk Rusks that always used to be printed on the back of the Clover Buttermilk carton? It's an excellent recipe and I didn't bring it over to Aus with me, and now I'm battling to find it.

:blink: Thanks!

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Hello!

Does anyone have that recipe for Clover Buttermilk Rusks that always used to be printed on the back of the Clover Buttermilk carton? It's an excellent recipe and I didn't bring it over to Aus with me, and now I'm battling to find it.

:blush: Thanks!

:)

28 December 2008

Hi Mary

I have the recipe and will pass it on with the greatest of love to you:

375 g Margarine (1 1/2 Cups)

300 g Sugar (1 1/2 Cups)

750 ml Buttermilk (3 Cups)

1 1/2 kilogram Self Raising Flour

10 ml Salt (2 teaspoon)

10 ml Baking Powder (2 teaspoon)

1 egg

1. Preheat oven to 180 o C

2. Mix flour, sugar, salt, baking powder together.

3. Rub in the margarine.

4. Beat the egg and buttermilk together.

5. Add to the dry ingredients, mixing well.

6. Make small balls of dough, about 4 cm in size.

7. Place close together on a greased baking tray.

8. Bake approximately 40 minutes, until they rusks sound "hollow" (the bread sound)

9. Place in the warming drawer to dry out for about 1 1/2 hours.

Enjoy

Warm Regards

Sharon Lloyd

Nelspruit, South Africa

sharon@lloydadjust.co.za

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Hi Sharon

You are a STAR :ilikeit: that's the one I was looking for! Thanks so much...

p.s. my sister farms near Nelspruit (Hazyview) - do you know the McQueens by any chance?

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  • 2 months later...

I just attempted to make rusks from a recipe in my old faithful Snowflake Recipe book. Usually they are flop proof. WELL!!! My rusks look like balls still. They didn't spread out. I never used self raising flour, but did add a bit extra baking powder. Do you think that's the problem. So disappointed.

Any advice will be appreciated.

Candice

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Hi Candice

I'm really battling with my baking too! Everything I've baked so far has been a flop. I suppose it's also because I'm not used to the oven and the ingredients are a bit different, etc. I tried to make my faithful Caramel Peppermint Crisp pudding - and firstly I couldn't find Tennis biscuits, so used something that tasted like Nutti Krust, then couldn't find Orly Whip, so used normal whipping cream, then the peppermint crisp you get here is blue on the inside - not green! Anyway, it tasted OK, but not the same as it used to! :ilikeit: I'm sure it will come right some day after a bit of practice ...!

Edited by Mary
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Hello!

Does anyone have that recipe for Clover Buttermilk Rusks that always used to be printed on the back of the Clover Buttermilk carton? It's an excellent recipe and I didn't bring it over to Aus with me, and now I'm battling to find it.

:ilikeit: Thanks!

Yes... Sharon has... see above posts...

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Mary

Next time use Marie biscuits and add two tablespoons of desicated coconut, works like a dream. What I did instead of the pepermint crisp is use chocolate flake and crumbled that over the top, also tasted divine! With regard to the Orley Whip, I placed the cooked condensmilk in a bowl and kept on adding fresh cream until it was the right consistency, about 300ml for two tins of condensmilk toffee!

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