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1. They're made of a basic dough that usually consists of cake flour, salt, sugar, eggs, melted butter and a leavener like baking powder or sometimes yeast.
2. They're twice-cooked (meaning they are baked first and then cut into their shapes and placed back into the oven to dry out at a very low temperature - overnight is best).
3. They can last ages (months!) if they're stored correctly in an airtight container.
4. The process couldn't be simpler - the wet ingredients are added to the dry ingredients until combined.
5. You can either divide the dough into balls and snuggle them all up together in the baking tin (this helps them to come apart more easily once baked). Other recipes don't require this step so you can simply pour all the batter into the tin and chuck into the oven. For this method, you'll need to be rather deft with a knife as any vigorous action could result in heaps of crumbs.
Preheat the oven to 180°C. Grease a 40 x 25cm baking sheet with non-stick spray.
1. Mix the cake flour, sugar, salt, and baking powder. Rub the butter into the flour mixture until the texture is like that of breadcrumbs.
2. In a separate bowl, whisk the amasi and eggs together and add to the flour mixture. Combine well, then transfer the dough to the baking sheet.
3. Bake for 20-25 minutes or until done. Leave to cool outside the oven for 30 minutes, then turn out.
4. Reduce the oven temperature to 60°C and switch on the oven fan. Slice the rusks into long pieces and arrange them on the oven rack. Leave in the oven overnight to dry.
5. Store in an airtight container.