Hertzoggie rusks – Life in the South

Recipe

Prep Time

0

Cook Time

0

4 - 6 People

Serves 6

Beginner

Difficulty 0

Ingredients

750g self-rising flour
300g coconut flour
2 tsp baking powder
1 cup shredded coconut
1/2 cup apricot jam
1 1/2 cups light brown sugar
500g margarine
500ml milk (more if needed)
1 tsp vanilla extract
Pinch of salt
Apricot jam to top
Shredded coconut to top
More sugar to sprinkle

Method

Preheat oven to 180 degrees Celsius.
Melt the margarine, add in the milk, sugar, vanilla extract, and set aside.
In a separate large bowl, sift in the self-rising flour, coconut flour, shredded coconut, baking powder, and salt.
Pour in the wet ingredients into the dry, and fold through the jam until there are no lumps.
Spray to baking pan with non-stick baking spray and scoop in the rusk batter.
Flatten and add dollops of jam, shredded coconut, and sugar! Bake for 50-70 minutes until brown
Remove the rusks from the hot oven to cool in the tins before tipping out and slicing into fingers. Place on baking trays, about 1 cm apart.
Dry out on fan setting 100-110 degrees Celsius for 4+ hours, depending on your oven. Store in a cool, dry place for up to one month!

Photo Gallery

I hope you love these yummy rusks!!

M*