A couple of things worth noting, even before I had little-miss-e I would set aside a whole afternoon to make these (it takes even longer now). So they are quite an undertaking, but well worth it!
Here it is: Gluten Free Rusks (all measurements are Aust. Standard)
Egg Mix:
600 ml buttermilk
4 eggs
1 Cup raw sugar
Seed Mix:
1/2 C currants
1/2 C pumpkin seeds
2 C gluten free cornflakes
Oil Mix:
1 C oil
225g melted butter
Flour Mix:
3 1/2 C white rice flour
6 1/2 C Gluten free plain flour
10 teasp xanthum gum
10 teasp baking powder
3 teasp salt
Ok so, place flour mix in a big bowl. Add seed mix and fold through. Make a well in the middle and add the egg mix and the oil mix. Stir through, then knead gently with your hands. It should be a soft dough, which kind of feels velvety from the buttermilk (I quite like the way it feels, does it show?). 
Once mixed, roll into slightly-bigger-than-golf-ball sized balls and place nestled into tins lined with baking paper.
Remove from tins and gently halve each ball, using a fork.
Place on trays and bake again at 100 degrees Celsius for 2-3 hours, until nicely brown.
Wait until cool and serve with coffee for dunking!
And then all you gluten free-bies can have:
'n lekker koppie koffie met beskuit op die stoep
(a delicious cup of coffee and a rusk on the veranda)
3 comments:
Fiddly perhaps, delicious yes! They look like what I would call rock cakes, and have me craving something home baked.
Mmmmm lekkerrrrrrr!!! Ek is mal oor beskuit! ;)
could I flatten the dough on a baking tray and then cut it into finger shapes once baked the first time?
clarice-armando@bigpond.com
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