Condensed Milk Rusks
Celebrate our heritage by making a batch of these typically SA style rusks. They’re great to take on holidays, days out and enjoy at home too.
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(Makes approx 72 rusks)
1 x 397g Tin SPAR Condensed milk
500ml SPAR Milk
375ml SPAR Choice Butter or Brick Margarine
125ml SPAR Sugar
1,5kg SPAR Self Raising Flour
10ml Cream of Tartar
Preheat the oven to 180°C.
Grease 3 small loaf tins (18 x 8cm).
Heat the condensed milk, milk and butter/margarine and sugar together. Stir until butter is melted. Remove from heat.
Sift the flour, cream of tartar and salt together. Add this to the lukewarm milk mixture and mix to form a dough. Knead for 10 minutes.
Roll into little oblong balls and pack into the rusk tins.
Bake for about 1 hour. Turn onto a wire rack to cool. Break apart and place on wire racks. Dry out in a very low oven.
Hints and Tips
Avoid mistakes always pre-measure all ingredients when baking.
Butters and Margarines
Real dairy butter. A favourite for cooking, baking and spreading
self raising wheat flour
self raising wheat flour
Finest quality cake flour for baking
Rich and creamy full cream condensed milk
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Condensed Milk Rusks
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