Holiday Baking Recipes

This is such an easy recipe, but oh, so delicious! And oats are healthy…

Ingredients:

3 cups coconut

1 cup flour

4 cups oats

1 1/2 cups sugar

1/2 tea spoon salt

1 tea spoon cinnamon

250g butter/margerine

3 table spoon golden syrup

2 tea spoon bicarb of soda dissolved in 1/4 cup of milk

Method:

-Mix all dry ingredients.

-Melt butter,add syrup.

-Add milk mixture.

-Press flat into a baking plate.

-Bake for about 20 minutes,180’C.

-When cooled off, cut into squares.

Buttermilk Rusks

Rusks are tradisionally South African. In the olden days when people had to travel by horse or wagon, the ride will take long, and they would have needed food that won’t spoil, so rusks were invented (almost like the Italian Biscotti). It is baked, and then dried out, so it’s shelf life is 3 to 6 months. Tradisionally it is served with coffee (or tea) in the morning as breakfast, because some recipes have cereal in. This one however, is the plain recipe, but cereal like all bran/wheat bix can be added. Nuts are sometimes added. 

Ingredients:

6 cups of self raising flour

2 cups sugar

2 eggs

1 tea spoon salt

500g butter/margerine

2 cups buttermilk (substitute: 2 cups milk with 2 table spoons of vinegar)

Method: 

-Mix flour,salt and sugar.

-Rub butter in with fingers.

-Beat eggs and milk,add to mixture.

-Press flat onto baking plate and bake for 25-35 minutes at 180’C or until golden brown.

Dry out in oven at 70’C for 3 -4 hours until hardened.