GESONDHEIDSBESKUIT MET BRUISMEEL
3 pakkies bruismeel
250g oat bran
250g semels
3 koppies suiker
2 pakkies sonneblom saad
2 pakkies geroosterde amandels
3 telepels sout
900 g botter
Vryf botter in droº bestanddelein.

Meng nou nat bestanddele apart met klitser tot gemeng.

1 1/3 koppe olie
3 boksies karringmelk (geel boksie)
6 eiers

Meng alles saam, druk plat in panne. Bak teen 180 ºC amper uur (mooi bruin en ruik lekker).
Droog in oond , oornag (Maak maar oond deur bietjie oop).

Resep en foto: Meisie Fuchs

JUNGLE CRUNCH BESKUIT
1 kg nutty wheat meel
500 g bruismeel
125 g botter ( gesmelt )
300 ml olie
10 ml sout
3 teelepels bakpoeier
2 eiers ( geklits )
700 ml karringmelk
2 koppies bruin suiker
500 g jungle crunch ( nuts + raisins )
Meng botter, karringmelk, olie en eiers saam.
Meng nutty wheat, meel, bruismeel, suiker, sout, bakpoeier en jungle crunch saam.
Voeg botter mengsel by en meng goed. Verdeel mengsel in 2 botter gesmeerde panne en maak gelyk. Druk af met snyer. Bak vi 45min op 180ºC.

RESEP EN FOTO: Elsa du Plessis

JOHANNA SE KARRINGMELK BESKUIT
6 koppies koekmeel
6 hoogvol teelepels bakpoeier
2 koppies suiker
250 g margarien
500 ml karringmelk
2 eiers
knippie sout
Meng droë bestanddele vryf margarien in meelmengsel in.
Meng eiers en karringmelk saam en voeg by meelmengsel.
Knie liggies en sit in panne.
Bak vir 1 uur teen 180 ºC.
Resep en foto:  Johan Coetzee

Kommentaar en foto: Teresa Louw
Ons karringmelk is 600 ml so ek kan speel met ander bestanddele. R/h pan so 3 eetlepels anys en 1 koppie semels bygesit. ½ koppie suiker weg gevat. L/h pan so 1 koppie semels by, ½ koppie korente, ½ koppie “fruit peel”, ½ koppie “shredded coconut” bygesit en ook ‘n ½ koppie suiker weg gevat.

GROWWE SADE EN NEUTE BESKUIT
1 kg margarien
5 koppies sagte bruin suiker
2 koppies olie
25 ml vanilla
1 liter karringmelk
4 eiers
125 ml room
2 kg bruismeel
30 ml bakpoeier
10 ml sout
60 ml klapper
2 koppies semels
1 koppie nutty wheat
2 koppies oats
1 koppie sesame saad
1 koppie lynsaad
1 koppie sonneblomsaad
1 koppie poppiesaad
1 koppie gekapte pekanneute

Smelt margarien en suiker saam.
Klits olie, vanilla, karringmelk, eiers en room saam.
Voeg dit by gesmelte margarien en meng goed.
Meng al die droë bestanddele saam en voeg karringmelkmengsel by. Meng goed.
Druk in pan en bak by voorverhitte oond teen
Bak 1 uur – 35 min by 180°C en dan nog 25 min by 160°C
As mengsel te styf is, voeg bietjie melk by.

Resep: Amanda Struwig

ERNA’S BUTTERMILK RUSKS
Heat oven to 180 degrees C.
Ingredients:
1kg Self raising wheat flour,
1.5 teaspoons baking powder,
1/2 t salt,
250g butter,
500ml buttermilk,
4 eggs.
Mix wet ingredients together, add dry ingredients slowly and incorporate well.   Spread onto a buttered and floured baking tray +- 20mm in depth (300x500mm +-).   Mark with a knife the rusk sizes.  Bake for +-30-40mins.  Check halfway through for irregular baking, and turn if needed.  Cut the markings through while still hot.  Put out on oven rack and dry for a few hours on +-50degrees C.

RECIPE AND PHOTO:  Erna Judd

HEALTHY RUSKS
1 kg self raising flour
15 ml baking powder
5 ml salt
75-150 g raisons
125 ml sunflower seeds
500 g margarine
500 ml buttermilk
3 eggs
375 g white sugar
160 g bran
Mix dry ingredients rub butter in. Beat eggs and buttermilk and add to flour mixture.
Form balls and bake at 150°C until done.
Then dry it in the oven with door open.
I divide ingredients in half, and mix it with the Kenwood, mix the eggs with buttermilk and then divide into two.
Recipe: Adelaide Bear

PIETER PIETERSE SE KARRINGMELKBESKUIT
Meng:
7 koppies koekmeel
6 teelepels bakpoeier
1 teelepel koeksoda
1 teelepel sout
½ teelepel kremetart
Klits:
2 eiers
2 koppies karringmelk
1 koppie suiker
125 g gesmelte margarien

Verhit oond tot 180ºC.
Voeg al die bestanddele bymekaar.
Druk in plat bakplaat vas en maak gelyk.
Bak vir halfuur en sny in blokkies. Draai beskuitjies om.
Bak vir nog ‘n halfuur by 160ºC.
Droog uit.

Resep en Foto: Pieter Pieterse

Om beskuit uit te droog ,plaas kwart van baksel op absorberende kombuispapier en mikrogolf 20 minute by 30% krag. Sit opsy en hou apart
Herhaal nog drie keer met orige beskuit.
*Let wel*
Moenie beskuit gedurende die uitdroogproses te lank mikrogolf nie want hoewel dit nie waarneembaar is nie, is dit geneig om in die middel aan te brand.

GESONDHEIDSBESKUIT MET KLAPPER EN SEMELS
1 kg bruismeel
10 ml bakpoeier
5 ml sout
4 koppies semels
½ koppie klapper (ek meer gebruik)
500 g margarien
500 ml karringmelk
3 eiers
1 ½ koppie suiker
sultanas (ek min in gesit)
Ek het my oondpan gebruik vir die beskuit met die snyers.
Sif meel, bakpoeier en sout saam! Voeg semels en klapper by! Vryf botter in.
Klits melk, eiers, suiker saam. Voeg by die droë bestanddele en meng goed! Skep in pan! Hierdie is ‘n slap deeg, maar soos hy staan, drink die semels die vloeistof!
Bak by 180ºC vir ongeveer ‘n uur.
droog uit –
BAIE LEKKER EN HEERLIK BROS

Resep geplaas en foto: Benhet Nieuwenhuis

VEGAN RUSKS
Mix together and let sit for ± 10 minutes to thicken up
600 ml So nice vanilla soy milk
4 teaspoons white vinegar
Add the following to the milk mixture and mix well
1 cup canola oil
1½ – 2 cups sugar. I only use 1½, but you can use more if you want it sweeter.
Mix together
4 cups whole-wheat flour
4 cups easy mix white flour
16 teaspoons baking powder
2 teaspoons salt (see note below re salted pumpkin seeds, then use less salt)
2 teaspoons baking soda
4 weetabix – rub between your hands to form crumbs and mix with the dry ingredients
1 cup rolled oats
Add any of the following as per your own preference:
1 cup Sunflower seeds, sesame seeds, raisins or any other seeds or mixture you like
Our preference: pumpkin seeds or sunflower seeds and I use 1 cup of seeds, as we just love the seeds in the rusks. When using pumpkin seeds, I use the salted ones, as I always have it in the house just to munch on. In such a case then I will reduce the salt with the dry ingredients.
Mix the wet and dry mixture thoroughly, until no more flour or dry spots visible. You can use a big spoon or spatula to mix and scrape the excess from the side of the bowl or if you prefer mix with your hands. In such a case, I would suggest that you put some oil on your hands otherwise it can become rather sticky.
Spray your pan with ”spray and cook” or ”pam” and transfer the mixture to your pan and then flatten it with oily hands and mark out the size of the rusks by cutting through it. I have a nifty pan with a cutter so this ensures that I always have evenly sized rusks, but have done it by hand for many many years.
Bake for 18-20 minutes at 400 degrees F, and it should have a nice brown baked color and when inserting a baking pin it should come out clean.
When ready, take out of the oven and let it cool down, then break open the pieces and place it on a cooling rack which you placed in a baking tray and dry overnight at 200 degrees F or till it’s properly dried out (say 4-5 hours).
Let it cool down, and then store in an airtight container, or pack in zip lock bags and enjoy.

Recipe: Esme Slabbert
Source: Sister-in-law and then modified once again due to lack of all the ingredients by Esmé