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JELLY AND CUSTARD RUSKS

Time: 1½ hours + drying overnight

Makes about 36 pieces

INGREDIENTS

1 kg (1 800 ml) self-raising flour
5 ml salt
500 g (540 ml) butter, cubed
400 g (500 ml) sugar
30 ml (2 T) custard powder
250 ml buttermilk
2 eggs
100g (1 small packet) Jelly Tots

METHOD

Heat the oven to 180 °C. Line two bread tins with baking paper. Spray the tins with edible food spray.
Place the flour and salt in a large mixing bowl. Add the butter and rub into the flour with your fingertips until it resembles fine breadcrumbs. Then, add the sugar and custard powder and mix. Beat the buttermilk and eggs together, add to the flour mixture with the Jelly Tots and mix. Spoon into your prepared tins.
Place in the oven and bake for 1 hour. Test with a cake tester to make sure your rusks are baked.
Take out of the oven and let it cool in the tins for about 15 minutes before turning out your rusks. Let it cool completely before slicing.
Heat your oven to 80 °C. Slice the cooled rusks into fingers and place on baking trays. Place in the oven overnight. Place a wooden spoon in the door, to leave a gap for the moisture to escape. Once the rusks have dried out, store them in an airtight container.

‍

This recipe is from our weekly Instagram series Lucky Packet.

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http://www.studio-h.co.za/our-work/jelly-and-custard-rusks

No items found.

JELLY AND CUSTARD RUSKS

Time: 1½ hours + drying overnight

Makes about 36 pieces

INGREDIENTS

1 kg (1 800 ml) self-raising flour
5 ml salt
500 g (540 ml) butter, cubed
400 g (500 ml) sugar
30 ml (2 T) custard powder
250 ml buttermilk
2 eggs
100g (1 small packet) Jelly Tots

METHOD

Heat the oven to 180 °C. Line two bread tins with baking paper. Spray the tins with edible food spray.
Place the flour and salt in a large mixing bowl. Add the butter and rub into the flour with your fingertips until it resembles fine breadcrumbs. Then, add the sugar and custard powder and mix. Beat the buttermilk and eggs together, add to the flour mixture with the Jelly Tots and mix. Spoon into your prepared tins.
Place in the oven and bake for 1 hour. Test with a cake tester to make sure your rusks are baked.
Take out of the oven and let it cool in the tins for about 15 minutes before turning out your rusks. Let it cool completely before slicing.
Heat your oven to 80 °C. Slice the cooled rusks into fingers and place on baking trays. Place in the oven overnight. Place a wooden spoon in the door, to leave a gap for the moisture to escape. Once the rusks have dried out, store them in an airtight container.

‍

This recipe is from our weekly Instagram series Lucky Packet.

BAck to recipes

SHARE LINK

JELLY AND CUSTARD RUSKS

Time: 1½ hours + drying overnight

Makes about 36 pieces

INGREDIENTS

1 kg (1 800 ml) self-raising flour
5 ml salt
500 g (540 ml) butter, cubed
400 g (500 ml) sugar
30 ml (2 T) custard powder
250 ml buttermilk
2 eggs
100g (1 small packet) Jelly Tots

METHOD

Heat the oven to 180 °C. Line two bread tins with baking paper. Spray the tins with edible food spray.
Place the flour and salt in a large mixing bowl. Add the butter and rub into the flour with your fingertips until it resembles fine breadcrumbs. Then, add the sugar and custard powder and mix. Beat the buttermilk and eggs together, add to the flour mixture with the Jelly Tots and mix. Spoon into your prepared tins.
Place in the oven and bake for 1 hour. Test with a cake tester to make sure your rusks are baked.
Take out of the oven and let it cool in the tins for about 15 minutes before turning out your rusks. Let it cool completely before slicing.
Heat your oven to 80 °C. Slice the cooled rusks into fingers and place on baking trays. Place in the oven overnight. Place a wooden spoon in the door, to leave a gap for the moisture to escape. Once the rusks have dried out, store them in an airtight container.

‍

This recipe is from our weekly Instagram series Lucky Packet.

BAck to reads

SHARE LINK

No items found.

No items found.

JELLY AND CUSTARD RUSKS

Time: 1½ hours + drying overnight

Makes about 36 pieces

INGREDIENTS

1 kg (1 800 ml) self-raising flour
5 ml salt
500 g (540 ml) butter, cubed
400 g (500 ml) sugar
30 ml (2 T) custard powder
250 ml buttermilk
2 eggs
100g (1 small packet) Jelly Tots

METHOD

Heat the oven to 180 °C. Line two bread tins with baking paper. Spray the tins with edible food spray.
Place the flour and salt in a large mixing bowl. Add the butter and rub into the flour with your fingertips until it resembles fine breadcrumbs. Then, add the sugar and custard powder and mix. Beat the buttermilk and eggs together, add to the flour mixture with the Jelly Tots and mix. Spoon into your prepared tins.
Place in the oven and bake for 1 hour. Test with a cake tester to make sure your rusks are baked.
Take out of the oven and let it cool in the tins for about 15 minutes before turning out your rusks. Let it cool completely before slicing.
Heat your oven to 80 °C. Slice the cooled rusks into fingers and place on baking trays. Place in the oven overnight. Place a wooden spoon in the door, to leave a gap for the moisture to escape. Once the rusks have dried out, store them in an airtight container.

‍

This recipe is from our weekly Instagram series Lucky Packet.