Monday, 7 November 2016


(Also known as Indian Rusks)

2 c flour
4 tsp baking powder
2 ml salt
2 Tsp sugar
2 tsp cumin
125gr Rama baking marg ice cold n grated
1/2 c milk room temp

Mix all dry ingredients well
Rub in marg until crumbly
Make dough with milk
Roll out (or pat out)
Cut into finger strips
Bake at 140*C for 30 minutes.
Turn oven down to 100*C n leave until crisp.

I have also used sliced n cut Madeira Loaf or Pound Cake to make these.
They are more like Biscotti than South African Rusks

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