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Traditional South African Condensed Milk Rusks Recipe

Crunchy, dunkable biscuits made with condensed milk, a beloved South African breakfast treat.

Difficulty

Easy

Prep Time

30

Cooking Time

60

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

  1. Preheat your oven to 180°C. Lightly grease three small loaf pans (18 x 8 cm).
  2. 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.
  3. Sift the self-raising flour, cream of tartar, and salt into a large bowl.
  4. Gradually add the lukewarm milk mixture to the dry ingredients, stirring to form a soft dough. Knead the dough for about 10 minutes.
  5. Shape the dough into small, oblong balls and arrange them in the prepared loaf pans.
  6. Bake in the preheated oven for approximately 1 hour, or until golden and cooked through.
  7. Once baked, turn the rusks out onto a wire rack to cool. Break them into individual pieces and spread them out on the rack.
  8. 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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