Anyone have a good recipe for rusks? I tried a few found online and didn't like them.

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Conscience may lash us, but it cannot replenish a languishing life. Conscience may be God's word and minister to you, telling you of your faults and your follies and your destitution. It may point out, but it will never supply you. Christ must give you new life. Hart has well expressed it: "He to the feeble and the faint, His mighty aid makes known; and when their languid life is spent, supplies it with His own." - J. K. Popham

What is a rusk???

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Ben Franks

I attend: Ketoctin Covenant Presbyterian Church (OPC)
in Purcellville, Virginia
I'm a member of: Heartland Community Church (PCA)
in Wichita, Kansas
I blog here (along with my Dad): http://rrfranks.blogspot.com/
And I'm a student here: www.phc.edu

"Remember the speeches we have spoken so often over our mead, when we raised boast on the bench, heroes in the hall, about hard fighting. Now may the man who is bold prove that he is."-Aelfwine at the Battle of Maldon

Wiki: In South Africa, rusk is a traditional biscuit (called beskuit in Afrikaans) that is eaten after having been dipped in coffee, tea, or rooibos tea.[1] Historically, rusks evolved (along with biltong) during the country's early pioneering days as a way to preserve bread in the dry climate. It was also extensively used during times of war[2] or when traveling long distances. Traditionally baked at home, but there are now several mass-market versions available, the most famous probably being Ouma Rusks. Many bakeries, dellis and home industries sell them, often using more exotic ingredients than their mass-market counterparts. In addition to plain and buttermilk flavours, there are aniseed, wholewheat, condensed milk, muesli, and lemon poppyseed versions.

JM I think you are cool, but you have some crazy posts sometimes

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Martin - Reformed
Husband to the most godly, honorable and loyal wife Line
Searching for a Church
Webpage www.5solas.dk
Free Online Reformed Seminary - http://www.tnars.net
Soli Deo Gloria

I would settle for an easy scone recipe...

Huh. So it's sort of like biscotti? I have a great recipe for those, but never heard of rusks.

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Laura
member of Geneva OPC, Woodstock, GA
"Christ has done great things for his people, and he has suffered great things for his people, and he has purchased great things for his people, and he has prepared great things for his people; yet many of his own dear people are so taken up with their own hearts, and with their own duties and graces, that Christ is little eyed by them or minded by them! This is the great reason why so many Christians, who will certainly go to heaven—do walk in darkness, and lie down in sorrow." - Thomas Brooks

I'll take it!

Chocolate-Dipped Almond Biscotti
from Gourmet's Casual Entertaining
Yield: 18 cookies

1 c. all-purpose flour
1/2 c. granulated sugar
1 1/2 tsp. orange zest, finely grated
1/2 tsp. salt
1/4 tsp. baking soda
1 large whole egg plus 1 white
1/2 tsp. vanilla extract
3/4 c. whole almonds with skins, toasted, cooled, and coarsely chopped (I just used slivered almonds straight from the bag and it worked fine)
6 oz. bittersweet chocolate, melted

Preheat your oven to 300 degrees and adjust a rack to the middle position.

Whisk together dry ingredients and orange zest in a large bowl. In another bowl, beat together egg, egg white, and vanilla. Add flour mixture to this and beat just till combined. Stir in almonds.

With floured hands, form dough into a 12 x 2-inch log and place on a parchment-lined baking sheet. Bake for 45 minutes or until pale golden. Cool 10 minutes, then carefully peel parchment from log and transfer to a cutting board. Cut the log diagonally into 1/2-inch thick slices in a sawing motion with a serrated knife. Arrange the slices, cut sides down, back on the baking sheet and bake, turning slices once, until crisp, about 20 minutes.

Once cooled, dip the top (curved) edge of each cookie in melted chocolate, letting excess drip off; then transfer, cut sides down, to a wax paper-lined baking sheet. Chill until chocolate is set, about 5 minutes. These keep for a couple of weeks, theoretically. We finished them off a bit quicker than that.

The recipe is African, and thus metric. Sorry.


Ingredients

* 1 kg flour
* 12 1/2 ml baking soda
* 25 ml cream of tartar
* 10 ml salt
* 250 ml sugar
* 250 g butter
* 350 ml buttermilk
* 1 egg
* oil, for greasing
* milk, for glaze

Directions

1. Preheat oven to 240°C.
2. Sift the dry ingredients and stir til well mixed.
3. Cut in butter - the mixture should resemble corn meal when done.
4. Beat buttermilk and egg together and add to dry ingredients.
5. Mix to a firm dough.
6. Pinch off golf ball sized pieces of dough and press lightly into rectangular shape approx 2cm thick.
7. Place close together in two greased loaf pans (30cm x36cm x 7cm) and brush the sides of each row of balls with oil so that the rusks will break apart easily after being baked.
8. Brush with diluted milk.
9. Bake at 240C for 10 minutes, then reduce heat to 190C and bake for further 50 minutes.
10. Turn out on cooling rack and break in two or three places so that the rusks will cool more quickly.
11. When cool, break neatly into individual rusks and allow to dry out in a very low oven (120C).

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Bill Cunningham
Covenant Reformed Church, URC
Kansas City
There are three kinds of people- those who can count, and those who can't.

I will have to try this

Can I sub something in place of the cream of tartar?

-----Added 2/16/2009 at 07:40:09 EST-----

would this work?

How to Substitute Cream of Tartar - wikiHow

I was just gonna say lemon juice or white vinegar, but you seem to be quick with the Wiki. Also, use baking powder instead of soda.

Theognome

Dutch biscuit are available at the Dutch stores here - they should be out your way too, and they're not that expensive. I don't know that you can make a close fascimile on your own... (but don't let me discourage you).

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Kevin, husband of a truly angelic woman, and father to ten.
Zion United Reformed Church of Sheffield
Ontario, Canada

I have this one in the oven : Biscotti - Allrecipes

I'm not giving up on the Rusks yet, I'll wait and pick up some cream of tartar.