Ammis Rusk

CREDITS

My beloved mother ❤
Pic from the net. Will post my pic soon

INGREDIENTS

Ammis rusks
250g butter
1 cup sugar
2 eggs
4 cups flour
5 teaspoon baking powder
1 cup sour milk
1 cup wheat bix
2 tablespoon coconut
2 tablespoon sunflower seeds
2 tablespoon pecans
1 or 2 tablespoon saumph
(optional: poppy seed Seseme seed, linseed)

METHOD

Beat butter sugar and eggs well. Add baking powder. Then add flour and remaining ingredients. Add sour milk last.Pat batter into your lined baking tray and use the spoon to even it out nicely. Bake for 45 minutes or until the top is nice and golden and a knife poked in the center comes out clean. You may need to put foil on the top if your oven is temperamental, but I’ve never found it necessary.Allow to cool. Then lift it out and slice it into strips, and then slice in the other direction to make fingers - you can make them short and chunky or long and slender, whatever rusk style you prefer. Place these on a larger baking tray (or the one you used, plus another one) with space between them.Bake for 6 hours on 100C/210F, turning them over after about 3 hours. My mum often only bakes them for 3 hours and then considers them finished and perfect, so it’s worth popping one out when you’re turning them and testing. With the baking smells that have been floating around your house for the past 3 hours, you probably won’t be able to help yourself anyway.Allow to cool and dish into an airtight container and onto your plate!

INFO & TIPS

You may add choc chips, cranberries, nuts and seeds of your choice.

POSTED ON

08 Sep 2025

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