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
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
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.