Recipe(tried): South African Gluten Free Beskuit/ Rusks (recipe correction 5-24--05)

South African Gluten Free Beskuit/ Rusks

Rusks are a South African delicacy. They are similar to biscotti but thicker.

500g soy margarine
375ml sugar
4 eggs
2 3/4 cup Freedom foods all purpose brown rice flour pre-mix gluten free (rice flour, maize starch, soy flour, soy fibre, guar gum (412), Cellulose 461, salt, sugar)
4 1/2 teaspoon baking powder (gluten free)
2 cups organic unsweetened shredded coconut
2 cups almond meal
1 cup sesame seeds
5ml salt
2 1/2 cups or 625 ml sheep yoghurt
2 cups cooked Brown Rice

Preheat oven 180 C

Cream butter and sugar. Add eggs one at a time. Sieve dry ingredients. Add yogurt to egg mixture and mix in with dry ingredients. Stir in brown rice. This will make a very solid dough.

Use two large greased baking pans. Bake for 55 minutes or till golden brown. Remove from heat, remove from pans. Let the breads cool slightly.

Slice the bread into slices and then cut into fingers. Place on a drying rack and dry in oven on 90 degrees till the rusks are dry and hard. Let them cool off and place in an air tight container.

Serve with coffee, Milo or tea. Dunk the rusks in the hot drink and eat. They are very moreish. Enjoy a little bit of South African cuisine on your own porch.

Makes 40 rusks. Preparation time 1 hour.