ORANGE JUICE RUSKS
Set oven to 160°C.
1.5 kg self raising flour OR
11 cups of all purpose flour with 11 teaspoons baking power
2 cups sugar
1 teaspoon salt
zest of 2 oranges or 1 teaspoon of orange essence
500 g butter (baking type)
2 ½ cups orange juice
2 extra large eggs
Sift flour, salt and baking powder together, then add orange zest.
Add butter, mix well together to form “bread crumbs”.
Whisk orange juice and eggs together, then add to the “Bread crumb mixture”.
Mix well. Press down into pans, cut into pieces with sharp knife.
Bake for 45 min.
Remove from pans, pack onto drying pans and dry overnight at 50°C.
Recipe and photo: Carrie Segar Malan
