After months of writing, editing and making and photographing fondant illustrations, Silly Willy Goes to Cape Town is finally available on both Amazon and TLS Publications.
I wrote a couple of posts about the beautiful city of Cape Town to help promote this new book. You can find these posts here:
The traditional foods you can eat in Cape Town post prompted some interest in rusks. A rusk is a hard, dry biscuit or double-baked bread a bit like an Italian biscotti only much bigger.
As a result of the interest shown, Michael and I decided to make buttermilk rusks for the week and this is how we made them:
1 kg of self raising flour;
500 ml of buttermilk;
5ml (1 teaspoon) of salt;
2 large eggs;
200 ml white sugar;
190 grams of melted butter.
Beat the eggs, sugar and buttermilk together using an electric mixer or handheld beater. Sift the flour and the salt together. Cut the egg mixture into the dry mixture using a round bladed knife. Gradually add the butter and knead it into the dough. This should take about 5 minutes. The mixture will go from being greasy to being nice and smooth and combined. Put the dough into two greased loaf baking tins and bake them in the over at 180 degrees Celsius for 50 to 60 minutes until a cake tester comes out clean. Let the loaves cool slightly and turn them out onto a bread board. Slice the loaves into long oblongs. Lay the oblongs on trays and bake them in the oven at 100 degrees Celsius for four hours, turning them every 45 minutes or so. Cool on a wire rack and store in an airtight container. Rusks will keep for up to three months.
Robbie and Michael Cheadle are the co-authors of the Sir Chocolate Book series and Robbie Cheadle is the author of Silly Willy goes to Cape Town