South African Rusks

Directions

1. 1
   Preheat oven to 400 degrees.
2. 2
   In a large mixing bowl, thoroughly mix the dry ingredients.
3. 3
   Combine all the wet ingredients, pour them into the dry ingredients, and stir until you have a soft dough, similar to biscuit dough.
4. 4
   Turn the dough onto a well-floured surface and roll or pat it to about a 1/2 inch thickness.
5. 5
   Cut the dough into rectangles about 2 by 4 inches.
6. 6
   Bake the rusks about 2 inches apart on buttered baking sheet for about 25 minutes until the tops are crisping and browning a little.
7. 7
   Loosely pile the rusks on a baking sheet and keep them in a 200 degree oven all day or all night (about 12 hours) to dry.
8. 8
   The finished rusks should be very dry and hard.
9. 9
   Cool and store in an airtight container.
10. 10
    Rusks will keep for weeks.
11. 11
    Variations Oatmeal-Raisin Rusks: Reduce the white flour to 1 1/2 cups and add 2 cups rolled oats and 1/2 cup currants or chopped raisins.
12. 12
    Almond Rusks: Add 1 cup chopped almonds and omit the cinnamon.
13. 13
    Peanut Rusks: Add 1 cup coarsely chopped peanuts.