Yogurt Rusks (“Beskuit”)

Ingredients

• 350 g brown sugar
• 500 g butter
• 625 ml plain yogurt
• 4 eggs
• 1 kg Nutty Wheat flour
• 5 ml cream of tartar
• 10 ml baking soda
• 10 ml baking powder
• 5 ml salt
• 30 g bran
• 80 g oats
• 80 g desiccated coconut
• 300 g mixed seeds
• 100 g pecan nuts (chopped)

Steps

1. Bring the oven to 180'C before baking.
2. Coat the rusk pans with cooking spray and set them aside. This preparation used two 37 x 33 cm pans.
3. Place the brown sugar and butter in a medium pot on the stove and melt them over low heat, then remove the pot from the heat.
4. Put in the yogurt and eggs and whisk briskly to bring them together. Leave the mixture aside to cool.
5. Put all the dry ingredients into a large mixing bowl and mix them thoroughly.
6. The mixed-seed blend used here contained sunflower, sesame, linseed and pumpkin seeds.
7. Form a well in the center of the dry ingredients, then pour the yogurt mixture into it. Mix thoroughly with a wooden spoon or your hands, stopping as soon as everything is combined; do not overmix.
8. Pour the mixture into two pans, then cut it into finger-shaped pieces.
9. Bake the rusks for 35 minutes, until their color is golden brown.
10. Leave them in their pans to cool, then cut them into fingers.
11. Arrange the rusks on a pan or fast drying grids, leaving a small space between them.
12. Leave the rusks to dry for 3-5 hours in a cool oven at about 100'C. Wedge the oven door slightly open; a wooden spoon was used here to hold it open. The rusks must become completely dry.
13. On the next day, check that the rusks are dry, let them cool well and store them in airtight tins.