Friday 05 December
I have not seen Dirk's recipe for his grandmother's rusks for a while. It was definately time to make them again! It is basically an Afrikaner version of a big breakfast biscotti. It is very crunchy so you can dunk them in tea/coffee if you want. Easy to make. It is the time! It can take up to 8 hours of drying in the oven to get them just right. When done right, they taste great, when done wrong they taste stale.
The photo is the rusks in the oven, before they are cut into bars, turned on sides, and dried back in the oven.
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