Aniseed rusks – A delicious South African tradition

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Aniseed rusks are a firm favourite among South Africans. Also known as “mosbolletjiebeskuit” these rusks are so tempting. You will find yourself dipping one rusk after the other in your tea of coffee.

Rusks are entrenched in our South African culture. It is basically a sweet bread-dough, formed into little balls and baked in a loaf tin. Next, separate the rusks and dry them out overnight in a low oven. These crisp, sweet aniseed rusks are absolutely delicious. They are perfect as a quick breakfast or with a mid-morning or afternoon tea.  

Rusks come in many variations. Many of us have a recipe passed down the family from granny to mom and now you. This batch is a classic aniseed rusk but if you are not a fan of aniseed, you can simply leave the aniseed out.

So, grab your apron and baking gear and let’s start baking. Let us know if you have tried our delicious, classic aniseed rusks recipe.

Aniseed rusks recipe

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Recipe by Marele van Zyl Course: Recipes

Prep time

30

minutes

Cooking time

1

hour 

Total time

1

hour 

30

minutes

Ingredients

  • 3 x 500 g packets self-raising flour

  • 1 teaspoon salt

  • 250 g butter

  • cups sugar

  • 3 cups of milk

  • 3 eggs

  • 2-3 tablespoons aniseed

Method

  • Mix together the flour and salt, rub in the butter.
  • Dissolve the sugar in 2 cups of milk (set the other cup of milk aside, to use if your mixture is too dry).
  • Cool the milk mix to lukewarm.
  • Whisk the eggs, beat into the milk and sugar.
  • Stir the milk mixture into the flour with a wooden spoon, adding extra milk if needed.
  • Turn out onto a floured surface, knead very well (at least 150 times) until smooth and elastic (even though it’s not a yeast mixture, this step is necessary).
  • Squeeze off balls of dough, tuck them into greased pans (the batch will fill 3 loaf tins).
  • Bake into a preheated oven of 160˚C for one hour. 
  • Allow to cool and break into rusks.
  • Dry overnight in a cool oven of 50˚C.

Notes

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