South African Rusks

South African Rusks are a hard, dry biscuit or a twice-baked bread. They are typically dunked in coffee or tea before being eaten.

Ingredients - Serves 20

Preheat the oven to 180°C and grease your baking trays.
Cream the butter and sugar together in a large mixing bowl until light and fluffy.
Beat in the eggs, one at a time, until well combined.
In a separate bowl, combine the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients.
Knead the dough until it is smooth and well combined.
Shape the dough into rusks and place them on the prepared baking trays.
Bake for about 1 hour, or until the rusks are golden brown and cooked through.
Turn off the oven and leave the rusks in the oven to dry out for at least another 2 hours, or overnight if possible.