Saturday, 18th May 2013
South African BakingButtermilk RusksThis is a traditional yeast-baked rusk - great for dunking in your tea or coffee early in the morning when you watch the sun rise as the boer trekkers did every morning when they traveled from the Cape to the Transavaal. If the rusks are to be kept for a long time, do not substitute margarine for the butter.
Mealie or Sweatcorn breadThis is also known as Sweetcorn bread and goes down a treat at any BBQ or as they call it in South Africa - a Braai.
Muesli rusksThis recipe comes from Annette Human's cookbook. I've tried and tested it and not only do they taste good, the recipe makes loads. Make sure you have plenty of space to dry out the rusks. I ended up putting them in the airing cupboard!