SKURWE ABRAHAMS

650 g koekmeelblom
15 ml kremetart
12,5 ml sout
400 g suiker
250 g botter, by kamertemperatuur,
250 ml karringmelk
10 ml koeksoda
1 eier
Voorverhit oond tot 200C. Smeer ‘n rolkoekpan van 45x30x2cm of bespuit dit met kleefwerende middel.
Sif die koekmeeblom, kremetart en sout saam. Voeg die suiker by en meng. Vryf die botter met die vingertoppe in die meelmengsel in totdat dit fyn gekrummel is.
Meng 25 ml van die karringmelk met die koeksoda. Voeg dit by die meelmengsel.
Klits die res van die karringmelk en die eier saam. Hou 25 ml van die mengsel om oor die beskuit te verf en voeg die res by die meelmengsel.
Meng goed tot ‘n deeg. Verdeel die deeg in 8 ewe groot stukke. Fatsoeneer elke stuk op ‘n meelbestrooide deegplank om ‘n wors van 28 cm en druk dit effens plat. Sny elke wors in 4 ewe lang stukke. Plaas die stukke effens uitmekaar in die pan.
Verf die oorblywende 25 ml karringmelk-en-eiermengsel oor die beskuite.
Bak hulle sowat 30 minute of tot gaar op die middelste oondrak. Laat die beskuite effens afkoel, breek hulle oop en droog in ‘n koel oond uit.
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4 thoughts on “SKURWE ABRAHAMS”

  1. Makes 30 big rusks.

    650 g of Cake flour
    15 ml of cream of tartar
    12.5 ml of salt
    400 g of sugar
    250 g butter/margarine at room temperature,
    250 ml buttermilk
    10 ml of baking soda
    1 Egg

    Preheat the oven to 200C. Grease a 45x30x2cm oven tray/ oven pan or spray with a non-sticking agent.

    Sift the cake flour, cream of tartar and salt together. Add the sugar and mix. Rub the butter with the fingertips into the flour mixture until it creates fine crumbs.
    Mix 25 ml of the buttermilk with the baking soda. Add it to the flour mixture.
    Beat the rest of the buttermilk and the egg together. Keep 25 ml of the mixture back to brush over the rusks and add the rest to the flour mixture.
    Mix well into a dough. Divide the dough into 8 equal pieces. Shape each piece on a floured dough board into a (approx)28 cm sausage and flatten it slightly. Cut each sausage into 4 equal lengths. Place the pieces slightly apart in the pan.
    Brush the remaining 25 ml buttermilk and egg mixture onto the rusks.
    Bake them for about 30 minutes or until cooked on the middle oven rack.
    Let the rusks cool slightly, break them open and dry in a cool oven.

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