![]() ![]() And yes, this recipe does not use any eggs – it’s indeed correct. Use any seeds you like, just use more or less the indicated amount in total. I love using stone ground, but that also absorbs more liquid, so just be aware of that. ![]() Remember that if you use more wholewheat or rye flour, the mixture will require more liquid. The combination of flours can be mixed and matched to your liking, as long as the total amount of flour remains 1,7 kg. I have been making this recipe for almost 20 years and keep adapting it according to my preference or the ingredients I have in the kitchen, but this is the standard to work from. There are many, many different recipes and each person has their preference – like whether it should have raisins in or if that’s a no-no! Or other things like, which flour to use, how much sugar it uses and so the list goes on. Mix all the flours, baking powder, almond powder mix, elaichi powder and sugar together. Add butter and oil.Rusks are truly South African and nothing beats a homemade version. Note: I went by the assumption that 1 cup = 16 Tablespoons Anyways, I'll be making these over&again for sure!! :) But I made the mistake of baking them a little longer and they turned out crispy!!. I already made an other batch with only wheat flour and less oil. They don't look like rusk but the taste & feel when you dip them in your tea was just too good. So this time around, I went by all the ingredients mentioned on the eggless cake rusk you get in Indian stores. I had made chocolate rusks and they were like britannia crispy rusks.Pretty decent for an eggless attempt!īut, I wanted something crunchy. And as I don't eat eggs, I had to come up with a recipe which didn't use eggs.Įarlier, I had tried my hand at making rusk by making a cake and then double baking cake pieces on a cookie sheet. ![]() Well! browsing for a rusk recipe, you'll end up with recipes with yeast or eggs. ![]() I love to dunk my rusk in tea/coffee/milk and eat. ![]()
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