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Traditional South African Condensed Milk Rusks Recipe
Crunchy, dunkable biscuits made with condensed milk, a beloved South African breakfast treat.
Serves
Approximately 72 rusks
Recipe Ingredients
- 1 tin (397g) SPAR sweetened condensed milk
- 2 cups (500ml) SPAR full-cream milk
- 1 ½ cups (375ml) SPAR butter or margarine
- ½ cup (125ml) SPAR sugar
- 6 cups (1.5kg) SPAR self-raising flour
- 2 teaspoons (10ml) cream of tartar
- ½ teaspoon (3ml) salt
Recipe Method
- Preheat your oven to 180°C. Lightly grease three small loaf pans (18 x 8 cm).
- In a saucepan, gently heat the condensed milk, milk, butter (or margarine), and sugar. Stir until the butter is completely melted, then remove from the heat.
- Sift the self-raising flour, cream of tartar, and salt into a large bowl.
- Gradually add the lukewarm milk mixture to the dry ingredients, stirring to form a soft dough. Knead the dough for about 10 minutes.
- Shape the dough into small, oblong balls and arrange them in the prepared loaf pans.
- Bake in the preheated oven for approximately 1 hour, or until golden and cooked through.
- Once baked, turn the rusks out onto a wire rack to cool. Break them into individual pieces and spread them out on the rack.
- Dry the rusks in a very low oven until they are completely dehydrated.
Hints & Tips
- For consistent results, measure all your ingredients before starting to bake.
- These rusks are perfect for dipping in tea or coffee.
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