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Ouma Rusks Recipe


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     Ouma Rusks

Category   Desserts - Breads
Sub Category   None

1.240kg flour
2 teaspoons baking powder
2 teaspoons bicarbonate of soda
2 teaspoons cream of tartar
2 teaspoons of salt
250g butter
1 cup raisins (optional)
2 eggs
1 cups brown sugar
2 cups buttermilk
250 ml oil

Preheat the oven to 190C/380F Grease three loaf tins of base measurement 20cmx10cm / 8x 4 approx or any combination of deep baking dish that adds up to about the same. In a large mixing bowl sift together the flour, baking powder, bicarbonate of soda, cream of tartar and salt. Cut the butter into small cubes and rub into the flour. Add the raisins if you are using them. In another bowl mix together the buttermilk, sugar, eggs and oil and beat until well combined. Stir liquid into dry ingredients and mix then knead to a firm dough. Form the dough into balls about the size of a ping-pong ball and pack them tightly in one layer into the loaf tins. Bake for 45 minutes. Turn out onto a rack and leave to cool for 30 minutes before breaking up into individual rusks along the joins of the balls. Dry in a low oven 100C/200F for 4-5 hours

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