Bran Rusks

In preparation for the long weekend away my mother made some of the family favourite rusks. Rusks are a traditional South African dry biscuit which is dunked in your tea and eaten or it can be eaten as is.

Ingredients:

This recipe is from one of my mothers recipe books. It was submitted by J. Schmidt from Pretoria and can be found on pages  281 & 282 of The Housewives League Cookery Book published in 1976.

Favourite recipes submitted by the
members of House wives League
1975 / 76 

1.5 kg (3 lb) self raising flour
3 teaspoons baking powder
2 cups sugar
250 grams (8oz) margarine or butter
1 packet of hi bulk bran
1 teaspoon salt
3 eggs
1 1/2 cups cooking oil
500 ml buttermilk





Method:

Combine all dry ingredients and rub in butter.

In a separate bowl combine eggs, buttermilk and oil.
Add to dry ingredients.

Mix till soft dough is formed.

Form balls from about a heaped tablespoon of mix.

Pack rolled balls in baking dish.

Bake for one hour in a 180 'C (350 'F) oven.

tip out onto a tea towel. Put another tea towel on top and tip over.
Using a sharp knife separate balls and lay onto trays.

Lay in single layer and return to oven on coolest setting to dry out. 
My oven was 100 'C and took about 3 hours.

Store in an air tight container and enjoy with a cup of tea.

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Enjoy