Bake South African condensed milk rusks to enjoy at breakfast or as a snack with your cuppa!
If you ask any South African what rusks are, they will get nostalgic and think of Ouma- “dip ‘n Ouma”(dunk an Ouma rusk! Ouma rusks are traditional rusks one can buy in any shop in South Africa, and if you can’t buy them you bake them! Similar to the Italian biscotti, rusks are baked twice to become hard for dunking into a hot drink.
There are quite a few of varieties of rusks and with time people started experimenting with different flavours too. My personal favourite is our Bran Rusks and also the Buttermilk version. Today I’m sharing a new favourite, Condensed Milk Rusks.
All my rusk recipes are the “lazy” kind where no kneading and rising is needed. The traditional rusk which my grandmother used to bake, required a lot of kneading and rising time. A whole day was set aside for baking “boerebeskuit”(farm rusks)! Needless to say, it took a lot of effort and time to bake that recipe.
My sister and I usually teamed up to bake it together after gran passed away, since it is hard work and also a very large batch, enough for two families. But, I now live on another continent, so these “lazy” recipes are the go-to ones for now, or until I can convince my daughter to help!
When I say lazy, I mean super easy. The drying out part takes a long time though because it is chunky pieces. Simply add the ingredients of these rusks together, roll your balls of dough and bake! Then, dry it out in a low temp oven until it is dry and hardened throughout and enjoy!
Find the free printable recipe below and enjoy condensed milk rusks with your favourite cuppa! Do come and and share your photos with us in our Smul South African Recipes Facebook Group!
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South African Condensed Milk Rusks
Rusks, similar to the Italian biscotti, are baked twice to become hard to dunk into a cup of coffee or tea at breakfast.
Ingredients
- 6 cups (840g) self-raising flour
- 250g (1 cup+ 2tbs) butter
- 1 cup (200g) sugar
- 1 tin(397g) of condensed milk
- 10 ml(2ts) salt
- 1 +1/2 -2 tins(use condensed milk tin) water
Instructions
Sift the dry ingredients together.
Add the butter with fingers to form small crumbs.
Add the condensed milk and water.
Add more water if it is too dry. It should have a playdough-like consistency.
Form small balls and place in a dish.
Bake for about 60 minutes at 180'C/350F' or until brown on top.
After it cooled down, place back into the oven, but this time turn the heat down, around 80-100'C/175-210F and dry for 7-8 hours, depending on your oven. It should be dry throughout when you break it.
Nadia van Zyl says
yes it would:)
Donna says
Hi
Just wondering if this would still work by substituting the flour with Gluten free self raising flour?