Rusks and coffee are just what you need to brave a cold morning
By MARLO KITSHOFF-CARSTENS and SUZANNE CROZIER
Photos ELMARIE KNAPTON
about 60 pieces
750 ml (3 c) whole-wheat flour
500 g (4 c) cake flour
500 ml (2 c) brown sugar
1 250 ml (5 c) chocolate corn flakes
375 ml (1½ c) oats
60 ml (4 T) baking powder
5 ml (1 t) salt
500 g (1 brick) butter
750 ml (3 c) full cream milk
30 ml (2 e) white vinegar
3 extra large eggs
10 ml (2 t) bicarbonate of soda
Preheat oven to 180 °C.
1 Mix whole-wheat flour, cake flour, sugar, corn flakes, oats, baking powder and salt.
2 Melt butter and let it cool off.
3 Mix milk with vinegar.
4 Whip eggs and mix into milk mixture. Add cooled butter and bicarbonate of soda.
5 Add milk mixture to flour mixture and combine to form dough.
6 Place dough in of 26 cm x 38 cm baking dish greased with butter.
7 Bake for 60 minutes. Allow to cool off somewhat and upend on cooling rack to cool off completely.
8 Cut in fingers and dry out at 70 °C for 5 hours or till dry.