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Easy Oven Pan Rusks

I am so happy that someone in 1595 decided to take small breads, bake them, cut them up and dry them out in an oven. This medieval “Panis Biscoctus” (meaning twice-bakes-bread) better known as a Rusk, is just so easy to make and so yummy to eat. It keeps for long, if you stack it away very high up where no one can find it, otherwise it will be gone in two days. Disappeared, not a crumb left in the tin and dozens of tea and coffee cups in the sink.

Who does not like a Rusk with a cuppa? Morning, afternoon or a late night crunchy snack, this is normally low in fat and you can leave it plain or add fruits, nuts, make it whole wheat, leave it white. Make flat finger Rusks or high standing soldier Rusks. Yes, this is a wonderful gift we received from the medieval times…I wonder if they know how much we are enjoying it now ;0)

Makes: One oven pan

Ingredients:

4 cups Flour

2 teaspoons Baking Powder

½ cup Margarine/Unsalted Butter

½ cup Sugar

½ cup Raisins

½ teaspoon Salt

3/4 cup Milk or Buttermilk (No Buttermilk? Just add 1 tbsp
lemon juice to the milk and stir until thick)

1 Egg, beaten


Method:

1. Preheat the oven to 200˚C.

2. Sift the flour, baking powder  and salt into a large bowl.

3.  Rub in the margarine.

4. Mix in the sugar, raisins.

5. Stir in the egg and milk.

6. Mix until a nice dough has formed (it will be a
fairly dry dough) and then press it flat into a greased baking tray.

7.Cut into rectangles before baking.

8. Reduce the oven heat to 150˚C.

9. Bake for an hour.

10. Remove from oven and separate the Rusks.

11. Return them to the oven and switch of the oven
and let them dry out overnight. Or turn the oven down to 50˚C and leave in the
oven for another 3 hours.

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About The PaperCup Kitchen

Hi there everyone. I am Nelmarie, but please call me Nel. I, like so many people out there enjoy cooking and baking. Food makes me smile and it makes my heart beat faster. The only place where I know I fit just perfectly, is in the kitchen. I have also enrolled in a few cake decorating courses this year and I think I have met my true love....not mentioning my Hubby now :D. It took me 36 years to find out what I want to do with my life and I can now say the answer is rather simple...Bake and then decorating what I've baked. I have started PaperCup in 2011 whilst we were living in Moscow, Russia. Living the life of an Expat can sometimes get very lonely and the blog has not only brought the whole world into my kitchen but I have met so many gorgeous Foodie Friends. I am so happy that I have taken the plunge and started PaperCup. I am not a brilliant writer, I am not a brilliant chef, I am not a brilliant baker BUT I do invite you into my kitchen, take your shoes of, relax, have a bite to eat and let's have a chat. A little more about me: Nelmarie Rennison, married to Christopher for 6 years, together for 12. Two lovely kiddies, Nicholas 3 1/2 and Allegra just over a year. South African, lived in Russia for two years and now loving living in the UK. Diagnosed with MS in 2000 and never felt better :D I am just as grateful for dust blowing in my eyes as I am for Angels sitting on my shoulders. I love my family, my friends, my life and I am grateful for each new morning. Looking forward to get to know you better xx

One response »

  1. Pingback: Your Questions About Whole Wheat Banana Muffins

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