KRISTIE’S MALT RUSKS
2,5 kg Self Raising Flour
750 g Malt Extract
750 g Margarine
4 Cups of Boiled water
3 Eggs mixed
10 ml Salt
1 and a 1/2 Cup of Castor Sugar
500 ml Fresh Cream Whipped
In a jug add the malt extract and boiling water, mix well till the malt extract dissolves in the hot water.
Add the sugar and mix well till it also dissolves.
Set aside to cool down.
In a big mixing bowl sift the self raising flower and salt.
Take the margarine and rubb it into the self raising flour till it’s like bread crumbs.
Set aside.
Now whipp up the 500 ml Fresh cream and fold into the malt extract mixture, after it has cooled down. Add the mixed eggs and mix well.
While mixing the dry ingredients add the malt extract mixture, till it is all finished.
Place the dough in rectangular baking tray’s.
Place in the oven for 20 min. on 160 Degrees Celsius.
After 20 min. place on 150 Degrees Celsius for 45 min.
After it has baked in the oven let it cool down.
Cut into slices and separate on baking trays and dry in the oven overnight with the oven on 80 Degrees Celsius.
Makes 66 Malt Rusks.
PS: After baking place the rusks in a cool area after the rusks has been cooled down and cut into slices, so that the cream in the rusks don’t go off. Place in a place under room temperature, before drying out.
Recipe posted by Kristie Townsend
Photo: Kristie Townsend
