Every year we go to Shane’s mom’s family holiday cottage in Riet River where Shane as well as his mom, have spent pretty much every December of their lives. It’s a magical place just a few meters away from the most beautiful beach, which often has absolutely no one on it. Rolling dunes, fresh air and your only concern being, what you’re going to have for lunch, dinner or in this case tea 🙂 Que Riet River Rusks.
I’m going to be sharing a recipe that comes from Nina and Rex’s Great Granny’s cookbook which was put together in 1979! A recipe for her famous Riet River Rusks, which were apparently very popular among army and seamen. Haha I love that!
These chunky, moreish rusks are a one-bowl wonder and the type of treat that are so good with a cup of tea, which if drunk in typical Riet River style should come with a bigger-than-average sized spoon of condensed milk in it. Yum!
I shot these pics quite a while ago but really wanted to share this recipe again because it’s so good.
Enjoy! And once again if you make a batch please send me a pic, I would love to see.
INGREDIENTS for Riet River Rusks:
° 3 cups flour
° 1/2 cup unsalted butter
° 1/2 cup milk
° 1 cup sugar
° 3 teaspoons of baking powder
° About 300 grams of chopped up nuts, we used almonds and cashews, pumpkin seeds and cranberries
- Preheat the oven to 180°C
- Place all the ingredients into a big bowl and mix together by hand.
- Start kneading the ingredients so they form a nice solid dough. We kneaded our dough for about 7 minutes.
- Form separate balls out of the dough, size-wise, mine just fitted into the middle of my hand.
- Place these balls into a greased Pyrex and then into the oven for about 50 minutes or until golden brown.
- Take them out and then using a fork split them in half so that you have a top and a bottom.
- Place these pieces onto a baking tray, turn the oven down to 100°C and let them sit in there for about an hour or so to dry out.