Orange and
Coconut Rusks
  • Description:

    There are some things that are just better when they’re made at home - and rusks are one of them. This rusk recipe will give you something a little different to dip into your after dinner coffee. The refreshing tang of orange and coconut will enliven the senses and draw out the coffee’s aroma, though they will be equally as good with some mid-morning tea. And, of course, you will love the irresistible smell of homemade baked goodies that are going to fill your home. Makes: 10 dozen Cooking time: 1 hour 30 minutes

  • Ingredients:

    750 ml desiccated coconut
    500 g margarine, melted
    15 ml orange essence

    2 kg self-raising flour
    25 ml baking powder
    4 extra large eggs

    500 ml sugar
    1 litre milk
    10 ml salt

  • Method:

    1. Preheat the oven to 160°C and grease large loaf tins with butter or non-stick spray.
    2. Combine the dry ingredients, except the sugar, in a large mixing bowl.
    3. Beat the sugar, eggs, melted margarine and milk together.
    4. Add the orange essence and mix with the dry ingredients to form a dough.
    5. Shape the dough into balls and arrange in the prepared tins. Bake for 20 minutes.
    6. Reduce the oven temperature to 140°C and bake for another 60 minutes or until done (a testing skewer inserted into the centre of the rusks should come out clean). Cool slightly in the tins before turning out onto a wire rack to cool completely.
    7. Break the rusks into pieces or cut into fingers, arrange on baking sheets and dry in a 100°C oven. Store in airtight containers