A Delicious Shelf Stable Snack or Breakfast

A Delicious Shelf Stable Snack or Breakfast South African Rusks: A Delicious Shelf Stable Snack or Breakfast .You might be thinking, “What is an ’embarrassment? What is a rusk? It’s true that in South Africa, where my husband is from, everybody knows the meaning of a rusk! They are so well-known that they are in virtually every food store. If people get together for coffee and a chat to share recipes, they typically share their versions of rusks and exchange recipes. If you’re in search of a wholesome and delicious snack that is shelf stable or breakfast option, South African Rusks are the right choice!

Rusks are a form of cookie that has been dehydrated to become extremely crispy, similar to Italian Biscotti. The dough isn’t like a traditional cookie, but it is more like an scone or a thick muffin dough. The dough is spread on pans and baked. It is then cut into thickness strips and then dried in a low-temperature oven for a few hours. Rusks make a wonderful snack or breakfast item.

A rusk is typically served with milk or coffee. It is then repeatedly dipped into the beverage to make it moister between bites. This recipe contains nutrient-rich food items, making it an excellent “fast food” breakfast or the perfect drink to welcome unexpected guests. My husband of mine, who can be traveling all over the country for weeks at a stretch and loves keeping his rusks in the truck along.

I am amazed by how rusks are dehydrated and keep their shelf stability for several months. I typically make multiple batches at once and store them in airtight containers for me to have on days with a lot of activity. My family enjoys dipping them into Dandy Blend drink and Milk Chick Delish Tea. You can now create your own delicious and healthy Rusks and enjoy them alongside your next hot drink! South African Rusks

INGREDIENTS

  • 1 C of butter
  • 1 1/2 C of sucanat  as well as coconut sugar
  • 3 1/2 C heirloom cake flour
  • 2C bran of wheat
  • 3/4 C Oats rolled
  • 1/2 C sunflower seeds
  • 1/2 C raisins
  • 1 1/2 teaspoon baking flour
  • 1 tsp of soda
  • 1/2 tsp salt
  • 2 eggs
  • 1 C yogurt
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DIRECTIONS

Mix sugar and butter in a bowl and sugar; place aside. Mix all dry ingredients together. Combine sugar and butter in the flour until it looks like crumbles.

Beat eggs and yogurt together and yogurt. Mix the yogurt into the flour mixture. Mix until well-combined.

Place it in a greased 9″x13″ baking tray. Bake at 350 ° for 45-50 minutes. Cool completely then cut using the serrated knife into strips of 1/2″ wide and the length you want. Place the stripes on the cookie sheet, leaving some space in between to allow airflow.

Bake at 170 degrees F for a night. Cool, then keep inside an airtight container. It will last for approximately two months.

Are you familiar with Azure Market Organic Heirloom Pastry Flour? It’s milled from a sought-after type of soft white wheat that isn’t hybridized. You can now add it to your cart to make this South African rusk or your favorite pizza dough or even quick bread. Don’t forget to share the joy by sharing the recipe with your friends! Wheat bran rusts. South African Rusks of south Africa

South African Rusks

Rusks are a kind of cookie that has been dehydrated to become extremely hard, similar to the Italian Biscotti. The dough isn’t as thick as a normal cookie, but it is more like the scone, or dense muffin dough. It’s spread out in an oven that is baked, then cut into long strips, and then dried in a low-temperature oven over night. Rusks make a wonderful breakfast or snack food.

  • Prep Time
  • 10 minutes
  • Cook Time
  • 50 minutes
  • Dehydrating Time
  • 8 hrs
  • Total Time
  • 1 hr

INGREDIENTS

  • 1.25 C of sucanat SW061 (or coconut sugar) or 1 1/2 C
  • 3 1/2 C heirloom pastries flour
  • 2C wheat bran Ce607
  • 3/4 C rolled oats with
  • 1/2 C sunflower seeds
  • 1/2 C raisins DF062
  • 1/2 teaspoon baking flour
  • 1 tablespoon soda
  • 1/2 tsp salt
  • 2 eggs
  • 1 C yogurt

INSTRUCTIONS

Combine sugar and butter and sugar; place aside. Mix all dry ingredients together.

Combine sugar and butter in the flour until it looks like crumbles.

Beat eggs and yogurt together and yogurt. Mix the yogurt mixture into the flour mixture. Stir until it is all combined. Place it in a greased 9″x13″ baking dish.

Bake at 350 ° for 45-50 minutes. Allow cooling completely. Then cut the serrated knife into strips of 1/2″ wide and the length you would like. Place the stripes on the cookie sheet, leaving enough space in between to allow airflow.

Could you put it in the oven at 170°F overnight? Cool, then place in an airtight storage container. Storage is good for two months. 

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