EDNA’S RUSKS

For us, Christmas is a super special time to gather friends and family to celebrate Jesus, catch up on life and enjoy time together! One of our Christmas ‘family traditions’ is baking the rusks consumed during early morning coffees on the patio. (Stoep)

Whether it’s a sunrise coffee with Jesus and your journal, or whether you’re entertaining a toddler that won’t go back to sleep, or picking up on a late-night conversation that got interrupted, coffee and homemade rusks (by Ouma Edsie-Betsie and the spoon-licking gang) is a non-negotiable part of the Christmas story!

Here is my (not so secret) recipe that varies depending on the music, the mood and the level of chaos that ensues with too many little pairs of helping hands!

INGREDIENTS: Wet

• 500 g Butter (Melt in microwave)

• 250 ml Oil

• 500 ml Brown Sugar

• 3 Large Eggs

• 500 ml Buttermilk

• 10 ml Vanilla Essence

Dry

• 250 ml Wholewheat Flour

• 1 Kg Self Raising Flour

• 5-10 ml Salt

• 250 ml of already crushed All-Bran Flakes

• 125 ml of sunflower seeds

• 125 ml of sesame seeds or mixed seeds

• Add a hand-full of cranberries or nuts, whatever preferred.

METHOD:

1. Preheat oven to 180 degrees.

2. Mix together we ingredients after butter has cooled down.

3. Mix the dry ingredients and add to the wet ingredients.

4. Grease oven tray/ use baking paper if preferred (spread till about 2cm in thickness).

5. Bake for approximately 45 minutes untill light brown.

6. Let cool completely, cut into thin slices, spread out on baking trays and let dry out completely overnight in the oven at 50 degrees.

7. Put into airtight containers and store near the coffee station or picnic basket!

May you make great memories whatever you do!