Whole wheat- Jam Rusks (Volkoring-Konfytbeskuit)

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Beskuit (a traditionally South African food), known as "rusks" in English, is made from dough, broken or cut into chunks or slices after baking, and then slowly dried in an oven. It is usually briefly dipped into a warm drink such as coffee and tea.

Difficulty: Easy - for beginners
Serves: 35

Preparation time:
Cooking time:

Dietary guidance: v 

Tags: breakfast · snack · bread ·

Ingredients

500 gram Butter/Margarine
250 ml (1 cup) Sugar
125 ml (½ cup) fine apricot jam
2 Eggs, beaten
500 grams Self-Raising Flour
15 ml (1 tablespoon) Baking Powder
7 ml (1½ teaspoon) Salt
500 gram Whole-wheat flour
250 ml (1 cup) dry Coconut

Method

Heat oven to 180°C (350°F)
Grease an oven pan
Melt the butter/margarine, sugar and jam over low heat
Let it cool down slightly and mix the eggs in
Sif the self-raising flour, baking powder and salt together
Add the whole-wheat flour and coconut
Mix the butter mixture with the dry ingredients
Ladle in the oven pan and cut into fingers
Bake for 30-35 minutes or until brown
Let it cool completely before cutting and placing it on a drying rack
Dry in oven at 100°C (200°F) for ±3 hours until the rusks are dry, crunchy and brittle. (I place a wooden spoon in the door of the oven)

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