Another endorsement from a South African living abroad. We do the monthly run to the nearest store that stocks some South African products for our supply of Ouma Rusks. It is pretty expensive for what it is. No more. This recipe is dead easy (save for some effort in getting the fats incorporated into the flour) and tastes great. I was apprehensive about the addition of coconut oil, but my fears were unfounded. I'm going to commit this recipe to memory.
I finally got around to making these...Im a South African living in the USA and I miss rusks so much. These are absolutely amazing, I had a family member bring me a box of ouma's rusks and I could really taste the artificial flavour, I was so disappointed, but you came to my rescue. I followed your recipe except for I added 2 extra teaspoons of honey and I put fennel seeds and walnuts. These were so divine, my mom and I thoroughly enjoyed them and I will be making them over and over. Thank you again!!
+sherleisha g oh wonderful, this is so nice to read. It took me a bit to get the recipe to my liking, so I'm delighted that you also enjoyed them. I feel like we're rusk sisters. 💋 to you and your momma.
I am South African and this video was delightful to watch. I think your recipe is very interesting and I'd love to try it. Thank you for sharing this wonderful South African classic. ☺️
I studied and worked in health care in South Africa in 1997. It was the best experience of my life as a 22 year old. Every morning, beautiful SA Aunties brought rusks to eat with coffee into the hospital where i worked. I can still smell and taste them in my imagination. I tried to recreate them once before, abour 15 years ago but they were not quite the same. I will definitely try this Lekker (?sp) recipe. Many thanks from England. 🇬🇧 ❤ 🇿🇦
Thank you so much for that video and for You! You have such a nice and warm energy! It feels like talking to a mother or something like that type of connection:) Just thanks again! You've inspired me so much!
For afternoon smoko we usually have sandwiches with our tea. Have you ever had tomato and onion sandwiches? You dice the tomatoes and onion add salt and leave over night in the fridge. Keep the the tomato and onions separate in your lunch box in a plastic tub, then add to buttered bread right before you eat them. The other famous one is tuna or mackrel and onion. Dice the onion fine and mix well with the fish and salt and leave over night in the fridge, same as the tomato and onion sandwiches, make them up right before eating them. People ask me why my sandwiches taste so good, it's simple, just leave it in the fridge over night, and add a shed load of salt.
Thank you so much! I am from Rhodesia and grew up eating rusks. Ouma (Old Mother or Grandmother) Rusks are a brand that comes from South Africa. I am now an American citizen and for the past 40 years have always brought rusks back in my suitcase. But now.... thanks to you I will be able to make them just like Ouma did. I so appreciate you for your baking and creating expertise.
+LuxmiH Eve Lyn Forbes what a wonderful comment. Thank you. I'm so delighted by the luxury of being able to travel and experience new foods and explore them in my own kitchen. I have to be careful making these as they're one of those foods that I struggle to regulate. I eat them as breakfast every morning until they're gone 😬 enjoy them and the memories of you're childhood. ❤️
+ Fresh Princess: You are a recipe for living the good life. A fool proof recipe that everyone can follow. Have you ever considered that through the way you live and share your experiences you are providing a delicious recipe for living? By being true to yourself and the things you love, you demonstrate for all to see, how to enjoy this rare and precious gift of life. And you do this by inviting the world into your kitchen to savor the flavor of world. To me you are a marvelous example for everyone to follow. Perhaps without realizing it you show how you live a fun filled life by combining all the things that you love to do and then sharing it through your skills in the kitchen. Now that's a rare talent!Just like in a recipe, you cleverly gather all the ingredients of things that make you happy and you blend them in a delicious way. You add your exploring, adventurous nature with your love of travel and you include the enjoyment of bringing home the tastes through reproducing them in your own kitchen. Through your culinary expertise you create videos so that others can enjoy foods from around the globe right in their own homes! Simply by being true to who you are, you demonstrate a marvelous example for others to follow. You are a recipe for living the good life. You brilliantly touch the lives of those who come into you video kitchen. Well done! Oh that we could all be such a positive example and a delicious inspiration simply by being true to who we really are. :-)
Corrin I have been watching your videos and Instagram for years. I noticed you took them down. I sure miss following your travels and findings. I'm sorry you are mad. I hope you know all of us that love and care about you wish you well. Thank you for all the years of service to all who gained knowledge from your journey it has not been in vain! You have helped so many of us who only dream of what you experience and have seen love and light through your eyes!
Hi Sweets. Let me clear up a couple of misconceptions: firstly, I didn't take anything down, my IG photos and UA-cam videos are still available. I actually post to my IG account regularly. Secondly, I'm not mad. Where would you get such an idea? Thank you for your love, absolutely I feel it, you guys are the best supporters. Thanks for your love and kudos, it's so appreciated. Much love to you this coming year.
Thank you for the response. It was a very strange thing, I was looking for your instagram and when it came up it said you had 133 followers but there were no pictures. The profile was blacked out and the word mad came up beside it. I looked a few more times and couldn"t find the account. I am sorry I was hoping someone didn't say something stupid or mean and you got fed up with posting. I looked at your insta today and was glad to see your face again!
@@Thefreshp 😂🤣😂🤣😂🤣😂 The tears are still flowing (from laughing so much) I have NEVER heard someone say "I'm sorry you are mad" blablabla to someone els and you saying "oh no, I'm not mad, you are mistaken" This person meant it most sincerely without any malice. It was like saying....sorry you broke your arm....well at least you took it with a piece of salt or some Valium maybe? Haha Thanks for the recipe.
Hi there just want to say iv made these a few times and they are absolutely fantastic the only thing is i find that the buutermilk quantity seems to be to high i seam to have to nearly half it or it is way to wet
I made these a year ago and we moved and I lost recipe! I had you in my subscriptions and likes video didn’t take long to find you! Writing this recipe down again and get my spouse and I our Rusks fix!! Mmmmmm so good! Gotta go and bake!
Thanks so much for your recipe. My first batch of rusks are in the oven right now as I type this message. Ex South Africa, living in California the past 16yrs and have been dying for Ouma's Rusks. Cant wait to try them with some rooibos tea later on.
Hi there @@TheHadeelMohammad! I am one of these cook and bake by feeling kinda people, but, the sunflower seeds i just mixed with the dry part,.... the flower and so, the honey i put with the sugar and wet ingrediance..... I would recommend more white sugar as i would like it a bit more sweet.... but good to use white and brown sugar! was not disappointed at the outcome!!!! just my sweet tooth maybe! just some more white sugar for sweetness and it will be all there. Have to say, did not put all of the "wett" inte mix as i realised it would be too wett, so put little after little and feel when the dough feels right.... you don't have to use all of the ingriediance just because you made it!!!!! just get a feel for it! next time i want to put in lots more seeds and stuff!!! Experiment, good fun!!! good luck!!! not so difficult......
Thanks to both of you....fresh princess i loved your recipe as welk as every single member of my family....some of the big ones for me though turned out to be a little too soft on the inside...does that mean i should have kept it for a longer time inside the oven....i was worried that it was getting too hard on the outside...any advice you could offer I'd appreciate it....thanks again for sharing as I share your love for these ouma rusks eventhough I've never been to South Africa...they just happen to be available at a local spinneys store
I have many fond memories of eating rusks with my dutch Oma. We would have them with tea and usually have butter spread on them and some sugar sprinkled on top. These were the round store bought ones and I feel somehow that these homemade ones will really be delightful to try. I read somewhere once that rusks were developed so people travelling to far lands could have a dry bread with them that wouldn't go bad.
Those look so good! I have added this video to my "Cooking" list and I will make a batch as soon as I can. I am really looking forward to these. Thanks for the "How to" video as well as the recipe!
+Phillip Rapp oh Good, you're welcome. My hubs and I were just discussing the channel. He thinks I should make 2 minute sped up videos like tasty. I physically can't dumb down cooking to that. So I appreciate you saying that you enjoy that part. 💋
I remember as a child we would turn our noses up at the boxed rusks as they were by far inferior to the home baked ones. I have been baking my own for many years and there is nothing like sitting down with a cuppa and a few pieces of real beskuit. Great to see other countries learning about them and liking them. Makes me a little bit proud.
Thank you so much for this fantastic recipe. I am from South Africa and felt desparate to dip an Ouma in my coffee. My son and I made this, a rather fun and messy experience:) They are delicious with a wonderful texture. So happy to have found your video and recipe! Thank you!
So, i´m back....... just to freshen up on my baking skills...... I just hate when they are all gone..... have to make a new batch!!!!!! and as always, THANK YOU!!!!!!!!!!!
Thank you for sharing. My grandmother used to do this for us. I had try to do them in the US but they don't come out good, can you tell write what baking power or flour to use?
Mmm... thank you for the recipe! I tasted those delicious Rusk in South Africa.... I totally agree with you.... no words to describe it !, Thank you thank you once again..... 😀
Nice to see the hard work from converting the recipe come to life!!! I have a request- it's simple. Could you do a video/ have any advice on salad dressings? Using what you have in the pantry, how long they store, maybe a way to 'can' or preserve some? I find myself googling this all the time and don't like buying them out when it seems so simple to make. Usually, I mix balsamic vinegar and olive oil, but there has to be more.
fresh P, you make me miss South Africa. Best time to have it is on a cold morning out side. In SA we also make so many batches because the first batch at least is eaten before you can dry them.
+Willie Els they're delicious before drying. Our little 4 year old friend ate at least 6-7 straight from the oven the other day. On his 5th or 6th one he looks up and asks, "are these good for me?" So cute.
Love your recipe! I just recently was gifted a bag of South African health rusks from a shop in Maine. I love these, they are awesome with coffee or tea! Hers had mine chocolate chips, but were not really sweet! 🤗
I'm glad this scales well! The opening shots of rusks could have fed a small party. Though now I'm curious to try it and see how different teas impact the flavor!
Hmmm it's a snowy, wet Good Friday here, maybe I will make this my project for the day! I have some South African friends that I met when I was living in China and they always complained that they couldn't find rusks anywhere so I know they must be tasty and it's definitely tea weather! Also, I absolutely love the music that you used in this one at 5:15, so calming
😁😁😁Touché, I'm also from Cape Town now living in DE. This recipe works great.....a bit more complicated than the "gooi en strooi" recipe from SA that one can use on a PERMANENT weekly basis when your hubby ONLY wants karringmelk beskuit for breakfast 😎
I come from a family of dunkers so your South African Rusk looks yummy. We had a crescent shaped cookie offered without sugar, and was almost as hard as a teething round. Hot milk scalded was the drink of choice. Can you freeze the dough for future baking?
I come from South Africa and really miss Ouma rusks! I love your video and these look delicious! Thanks for taking the time to duplicate and improve a real South African necessity. Would you recommend salted or unsalted butter? Would it work if I use buttermilk powder to make my buttermilk? For example Saco Buttermilk blend?
*Thank You* !! I make rusks several times a year and have yet to find the perfect recipe that my "memory taste buds" agree with lol! I even have a battered old SA recipe book and _still_ the flavor and texture is not spot on to match the old bakery treats. I've come to the conclusion, that like the _white bread_ in North America and UK it has got to be *the flour* I totally agree about those boxed rusks (so disappointing!!) After listening to your comments and watching your video I'm intrigued to make another attempt to find the *perfect South African* RUSK!👍👏👏😋
@@Thefreshp Tried your recipe out and FINALLY I have the texture that I love .. now I just have to get that flavor lol! Forgot to buy bran so used *flax* instead and because of your comment I went skinty on the sugar. Honestly not bad tasting - the texture was great🙆♀️ Now to remember to add sugar exact as recipe and to put ANISE plus a splash of vanilla. Sooo happy with the overall though Princess - many many thanks🤞😁 Cant wait to try my next batch!
Yes!! So wonderful! The graham flour makes a big diff on taste. Anise will too. I wasn't a fan of vanilla in these, despite being a vanilla lover. Mess around and let us know. These comments help everyone along the path. Thanks for the post.
We do a sort of dry salami thing for camping/hunting trips. It's a bit of a process that takes a couple of days. I've also done a pemmican using dried cherries ( I didn't have blueberries, heh) I LOVED that but it's very high, calorie/fat given it's used when we're hiking and the like. I'm definitely going to make these now. Love your cooking videos!
I've got a old family coleslaw recipe, it real simple. It has four ingredients and four condiments. Half Green cabbage sliced, one large carrot grated, one large brown onion diced, half to one cup of grated cheddar cheese. Two tablespoons of apple cider vinegar, desert spoon of oil, salt and pepper to taste. The trick is balancing the salt and vinegar. This is mixed and left over night to wilt cook in the fridge. Every event we bring this to, it is gone very quickly.
It's funny but people add mayo, cream, sugar and mustard, but it doesn't taste half as good as simple ingredients married properly. You get to fully taste those simple ingredients at their best. The thinly sliced cabbage becomes translucent absorbing the sweetness of the carrot, the onion, the salt and vinegar. It may take a few times to get the coleslaw right, tasting for salt / vinegar balance, but you will know it when you do achieve harmony. It's a light coleslaw that is very good for those workers who have been sweating out in the heat, it replaces electrolytes with salt and potassium from the vinegar, when people are in a deficient state the coleslaw is irresistible.
Strange you should say Bosnian, the best green salad I have ever had was there. It looked like five different types of lettuce, but it had a dressing that made it very delicious. Never thought in million years that a lettuce salad would make a life changing impression on me. That's the definition of simple. Do you know I arrived after midnight and they opened the kitchen to make me a full dinner, they kept plying me with schnapps and I was too polite to refuse unfortunately. It's their way to make food any time of day or night for arriving guests. They brought me a plater with a huge fish on it surrounded in baked root vegetables. The table had a jug of red and white wine, and sliced homemade bread, they must have thought I was Henry the 8th.
I surely want to try these and would like the larger recipe that would work better in my half sheet pan. I'm planning to use my KA 8qt to make them. ;) Question: since these are dried; how long do they last and how do you store them?
+Texas Leslie they last for months likely although they won't last that long if you love them like I do. I have the percentages below so you can scale them to 1/2 or 1/4 sheet pans. 1440g total flours works perfectly for 1/4 sheet pan. Here's how to scale to your pan: m.ua-cam.com/video/KChe7VAYNxQ/v-deo.html
Its more of a breakfast (or meal on the go) than a tea time biscuit for most of us that eat it regularly. My Favourite kind of Rusk is Muesli rusk. As a kid it usualy replaced all our breakfasts during December school holidays That way our mom (and or us) did not have to do so much dishes during the holiday
Hello sorry for bothering you,I have done the bell and don't think I get your new video's, I am looking for your recipe for your healthy snack bars I have made the ones there are only three ingredents. Thank you for the great work you put into creating these .....
Hi. I'm no longer making videos. Sadly UA-cam changed their algorithm and it became unsustainable making videos that were not being shown to my subs. I miss it. Was it the healthy brownies? Walnuts:dates/cocoa?
Thank you for the video. I however have the question though, in south africa we do not have all purpose flour only self rising wheat flour, so how do i go about with this recipe, i really would love to try them.
This recipe is the closest I've found to replicating the classic Oumas I know from SA. Just a note, and while I know some others have posted comments, just to be clear, the teaspoon measurements are wildly off for 25g of baking powder. If you compare 1/2 tsp of soda at 3g to 2 tsp powder at 25g, it's pretty far off. 25g baking powder is more like 4-5 tsp. Also, a 1/4 sheet pan (~9x13) works for the base recipe and the doubled (or 1440g flour version) scales to a 1/2 sheet pan (18x13).
@@graemeskinstad6469 It's been a while since I've made a batch, but iirc what I ended up doing was I think closer to 15g, which seemed to work fine. But it's definitely more than 2 tsp needed for the amount of flour.
Heyyy Fresh princess.....I would like to request a keto friendly version of this recipe....I absolutely LOOOVE recipe but I've switched to keto recently so was wondering if you could help get a keto recipe of these rusks that I loveee...
I have some homemade whole milk yogurt that I fermented a long time, so it is quit sour and acidic (ph is about 4.5). It is also thin like a drinkable yogurt. Do you think that can be used in place of the buttermilk?
Tried the recipe last night and they are sooo delicious😋 my 4yr old daughter who's even picky when it comes to food ate 2 of them this morning😃 *would like to sweeten them with honey only next time instead of sugar...would that be possible?
This is great! I'm glad you loved them. I haven't tried honey but if you do you might reduce a bit of the liquid to accommodate. Maybe try a half batch and see how they are. Please let us know your findings.
This looks far more interesting and flavorful than biscotti. Would it pair well with a mid morning Perrenial 17 mint chocolate stout or a late night Petrus aged red ale? I mean, I want to give them something worth dipping in :)
Actually there is a book you might be interested in. The CWA cook book, it's the country women's association cookbook, and it has many old recipes, they take cooking very seriously even have competitions.
Quick question. Does your recipe use two teaspoons or tablespoons of baking powder? I made it once with two teaspoons without weighing the baking powder and the rusks didn't rise much. The second time I weighed all my ingredients and it seems tablespoons would be closer to the weight indicated. Just wanted to double check :) Great recipe either way!
Hi Love, the recipes are all under the blog. I bake by weight. If you want accuracy consistently get a 20$ scale and you'll never look back. Ingredients differ by weight, spoons are approximations. Thanks for your comment, it might help someone else.
@@Thefreshp Thank you for your response. I do have a scale and use it often! After looking at your percentages and doing the math myself, I believe you have a typo on the recipe. When I weighed two teaspoons it was MUCH less than 25 grams. I made the mistake of not weighing the first time, and only noticed the error the second time I made the rusks. I wanted to double check if the weight or the spoons were wrong, but after the math I know the weight is correct. I am enjoying my freshest batch as I am typing this, and will be using this recipe as my go to recipe in the future as well.
Hello Princess Have not tuned in for a while. I caught this video and it is so good. Tell me though I have been on a plant based diet and have begun to struggle. Missing the things I enjoy. like butter, milk, eggs, meat etc. What is your thoughts on a proper diet for good health?
It's a very personal journey. If you are going plant based, you MUST learn about nutrition and know how to cook, otherwise you fall into the vegan junkfood category. I eat real food, no animals, very little dairy/cheese, eggs from my own hens and raw milk that I buy from a friend who has a couple cows. No additives, no preservatives, lots of legumes and nuts and a few whole grains, but not many. Fruits and veg, tons. This is what makes me feel the best. 1-2% dairy generally in the form of cultured butter and maybe cheese once a week. There's no label for it, but I thrive when eating this way. No sugar, no refined carbs...well, maybe a good slice of bread now and again or a croissant once a month or so. You have to clean up your diet, then test out options to see what makes you feel the most alive.
FRESH PRINCESS that is awesome advice. I have been eating oatmeal with banana blueberry and flaxseed meal and honey from hive down the road. Then big salad for lunch. Lots of veggies. Beans on salad too sometimes. Then supper is tough. I feel I am eating too many carbs.
+PiperPhil a friend gave me good advice once: eat more grounding foods, warm grains, nuts, seeds, root vegetables, mushrooms. Don't worry about complex carbs, only focus on eliminating simple carbs that cause cravings and insulin spikes. Make soups and dressings with 'cream' a base of raw cashews or soaked sunflower seeds puréed in the blender with water for several minutes until creamy. Eat avocados often. Hope that helps.
Great video, but these are best dipped in coffee (until soft, but not soft enough to break and fall into the hot liquid). I know this from years of enjoyment :) The Condensed Milk flavoured Ouma rusks are IMhO, the best.
You DID IT!!!!!! YAAAAYYYYY!!!!!!!!!!!!!!!! I KNEW you could do it!!!!!!!!!!! Prelude in C Major ~Bach One of my favorite pieces to play on the piano ;) Love & prayers
You should be! I know you were studying hard and doing alot of calculating to figure out the recipe. Persistence pays ;) BRIOCHE WAFFLES?!? I'd better get out my fat pants!!! Actually, it's perfect timing too! I just ordered a cast iron waffle maker. It will be here in TWO DAYS, so you'd bett!er get on the ball! LOL!!!
ANY recipe of YOURS is WORTH heating up my kitchen on a hot summer day!!! ;) I hope you have a relaxing time while you're on vacation. See if you can upload some short videos so we know you're OK, ok? That's a loooooong time for someone who is addicted to you! I may go into withdrawals. LOL
You have a little South African accent. Are you not a South African who now lives maybe in US or Australia? I lived in South Africa as an expat & later lived in Australia as expat for 3 years( my job involved moving countries every 3 years). I was very perplexed that many South Africans living in Australia completely pretend that they are not South African. It’s quite funny as one cannot completely get out of that strong South African accent coming through,hints of it no matter how long one has lived abroad
![Pro Tips for Growing Organic Fruit: Tree Pruning & Spray [Permaculture] | Fresh P](/img/n.gif)
Another endorsement from a South African living abroad. We do the monthly run to the nearest store that stocks some South African products for our supply of Ouma Rusks. It is pretty expensive for what it is. No more. This recipe is dead easy (save for some effort in getting the fats incorporated into the flour) and tastes great. I was apprehensive about the addition of coconut oil, but my fears were unfounded. I'm going to commit this recipe to memory.
Wonderful! What an endorsement. Thank you for sharing. This recipe was a labor of love and I'm so glad you enjoying them 🤍🙏🏼
I finally got around to making these...Im a South African living in the USA and I miss rusks so much. These are absolutely amazing, I had a family member bring me a box of ouma's rusks and I could really taste the artificial flavour, I was so disappointed, but you came to my rescue. I followed your recipe except for I added 2 extra teaspoons of honey and I put fennel seeds and walnuts. These were so divine, my mom and I thoroughly enjoyed them and I will be making them over and over. Thank you again!!
+sherleisha g oh wonderful, this is so nice to read. It took me a bit to get the recipe to my liking, so I'm delighted that you also enjoyed them. I feel like we're rusk sisters. 💋 to you and your momma.
I am South African and this video was delightful to watch. I think your recipe is very interesting and I'd love to try it. Thank you for sharing this wonderful South African classic. ☺️
I studied and worked in health care in South Africa in 1997. It was the best experience of my life as a 22 year old. Every morning, beautiful SA Aunties brought rusks to eat with coffee into the hospital where i worked. I can still smell and taste them in my imagination. I tried to recreate them once before, abour 15 years ago but they were not quite the same. I will definitely try this Lekker (?sp) recipe. Many thanks from England. 🇬🇧 ❤ 🇿🇦
Thank you so much for that video and for You! You have such a nice and warm energy! It feels like talking to a mother or something like that type of connection:) Just thanks again! You've inspired me so much!
For afternoon smoko we usually have sandwiches with our tea. Have you ever had tomato and onion sandwiches? You dice the tomatoes and onion add salt and leave over night in the fridge. Keep the the tomato and onions separate in your lunch box in a plastic tub, then add to buttered bread right before you eat them. The other famous one is tuna or mackrel and onion. Dice the onion fine and mix well with the fish and salt and leave over night in the fridge, same as the tomato and onion sandwiches, make them up right before eating them. People ask me why my sandwiches taste so good, it's simple, just leave it in the fridge over night, and add a shed load of salt.
Thank you so much! I am from Rhodesia and grew up eating rusks. Ouma (Old Mother or Grandmother) Rusks are a brand that comes from South Africa. I am now an American citizen and for the past 40 years have always brought rusks back in my suitcase. But now.... thanks to you I will be able to make them just like Ouma did. I so appreciate you for your baking and creating expertise.
+LuxmiH Eve Lyn Forbes what a wonderful comment. Thank you. I'm so delighted by the luxury of being able to travel and experience new foods and explore them in my own kitchen. I have to be careful making these as they're one of those foods that I struggle to regulate. I eat them as breakfast every morning until they're gone 😬 enjoy them and the memories of you're childhood. ❤️
+ Fresh Princess: You are a recipe for living the good life. A fool proof recipe that everyone can follow. Have you ever considered that through the way you live and share your experiences you are providing a delicious recipe for living? By being true to yourself and the things you love, you demonstrate for all to see, how to enjoy this rare and precious gift of life. And you do this by inviting the world into your kitchen to savor the flavor of world. To me you are a marvelous example for everyone to follow. Perhaps without realizing it you show how you live a fun filled life by combining all the things that you love to do and then sharing it through your skills in the kitchen. Now that's a rare talent!Just like in a recipe, you cleverly gather all the ingredients of things that make you happy and you blend them in a delicious way. You add your exploring, adventurous nature with your love of travel and you include the enjoyment of bringing home the tastes through reproducing them in your own kitchen. Through your culinary expertise you create videos so that others can enjoy foods from around the globe right in their own homes! Simply by being true to who you are, you demonstrate a marvelous example for others to follow. You are a recipe for living the good life. You brilliantly touch the lives of those who come into you video kitchen. Well done! Oh that we could all be such a positive example and a delicious inspiration simply by being true to who we really are. :-)
Corrin I have been watching your videos and Instagram for years. I noticed you took them down. I sure miss following your travels and findings. I'm sorry you are mad. I hope you know all of us that love and care about you wish you well. Thank you for all the years of service to all who gained knowledge from your journey it has not been in vain! You have helped so many of us who only dream of what you experience and have seen love and light through your eyes!
Hi Sweets. Let me clear up a couple of misconceptions: firstly, I didn't take anything down, my IG photos and UA-cam videos are still available. I actually post to my IG account regularly. Secondly, I'm not mad. Where would you get such an idea?
Thank you for your love, absolutely I feel it, you guys are the best supporters. Thanks for your love and kudos, it's so appreciated. Much love to you this coming year.
Thank you for the response. It was a very strange thing, I was looking for your instagram and when it came up it said you had 133 followers but there were no pictures. The profile was blacked out and the word mad came up beside it. I looked a few more times and couldn"t find the account. I am sorry I was hoping someone didn't say something stupid or mean and you got fed up with posting. I looked at your insta today and was glad to see your face again!
@@Thefreshp 😂🤣😂🤣😂🤣😂 The tears are still flowing (from laughing so much)
I have NEVER heard someone say "I'm sorry you are mad" blablabla to someone els and you saying "oh no, I'm not mad, you are mistaken" This person meant it most sincerely without any malice. It was like saying....sorry you broke your arm....well at least you took it with a piece of salt or some Valium maybe? Haha
Thanks for the recipe.
I’m South African and all the recipes have SO much butter! Thanks for your version. Going to try it.
Hi there just want to say iv made these a few times and they are absolutely fantastic the only thing is i find that the buutermilk quantity seems to be to high i seam to have to nearly half it or it is way to wet
I'm thinking of doing the recipe today because i have all the ingredients, Wow looks delicious
I made these a year ago and we moved and I lost recipe! I had you in my subscriptions and likes video didn’t take long to find you! Writing this recipe down again and get my spouse and I our Rusks fix!! Mmmmmm so good! Gotta go and bake!
Yeesssss!!
Thanks so much for your recipe. My first batch of rusks are in the oven right now as I type this message. Ex South Africa, living in California the past 16yrs and have been dying for Ouma's Rusks. Cant wait to try them with some rooibos tea later on.
Yay! Let me know what you think of them.
Made these last night and.... just wow!!!! put some honey and sunflower seeds in, half white and half brown sugar.... just wow! Thank you for sharing!
Awesome! Thanks for sharing your success. You are awesome!
At what stage do you add the honey and the sunflower seeds because I'd like to try your modification please?
Hi there @@TheHadeelMohammad! I am one of these cook and bake by feeling kinda people, but, the sunflower seeds i just mixed with the dry part,.... the flower and so, the honey i put with the sugar and wet ingrediance..... I would recommend more white sugar as i would like it a bit more sweet.... but good to use white and brown sugar! was not disappointed at the outcome!!!! just my sweet tooth maybe! just some more white sugar for sweetness and it will be all there. Have to say, did not put all of the "wett" inte mix as i realised it would be too wett, so put little after little and feel when the dough feels right.... you don't have to use all of the ingriediance just because you made it!!!!! just get a feel for it! next time i want to put in lots more seeds and stuff!!! Experiment, good fun!!! good luck!!! not so difficult......
Great commentary you two. I put the nuts/seeds in just after the wet
Thanks to both of you....fresh princess i loved your recipe as welk as every single member of my family....some of the big ones for me though turned out to be a little too soft on the inside...does that mean i should have kept it for a longer time inside the oven....i was worried that it was getting too hard on the outside...any advice you could offer I'd appreciate it....thanks again for sharing as I share your love for these ouma rusks eventhough I've never been to South Africa...they just happen to be available at a local spinneys store
I have many fond memories of eating rusks with my dutch Oma. We would have them with tea and usually have butter spread on them and some sugar sprinkled on top. These were the round store bought ones and I feel somehow that these homemade ones will really be delightful to try. I read somewhere once that rusks were developed so people travelling to far lands could have a dry bread with them that wouldn't go bad.
I love this. Thank you for sharing.
Those look so good! I have added this video to my "Cooking" list and I will make a batch as soon as I can. I am really looking forward to these. Thanks for the "How to" video as well as the recipe!
+Phillip Rapp oh Good, you're welcome. My hubs and I were just discussing the channel. He thinks I should make 2 minute sped up videos like tasty. I physically can't dumb down cooking to that. So I appreciate you saying that you enjoy that part. 💋
Please don't change how you any of your videos. They wouldn't be YOU anymore!
+Phillip Rapp that was pretty much what I told GP.
I remember as a child we would turn our noses up at the boxed rusks as they were by far inferior to the home baked ones. I have been baking my own for many years and there is nothing like sitting down with a cuppa and a few pieces of real beskuit. Great to see other countries learning about them and liking them. Makes me a little bit proud.
You should be, they're wonderful! Thank you.
Thank you so much for this fantastic recipe. I am from South Africa and felt desparate to dip an Ouma in my coffee. My son and I made this, a rather fun and messy experience:) They are delicious with a wonderful texture. So happy to have found your video and recipe! Thank you!
Did you use a smaller or bigger recipe
I made the recipe with 6 cups of all purpose flour and 2 cups of wheat flour
So, i´m back....... just to freshen up on my baking skills...... I just hate when they are all gone..... have to make a new batch!!!!!! and as always, THANK YOU!!!!!!!!!!!
Yep, and they're gone too. Maybe today I'll use up this buttermilk and we'll, make a small batch.
Thank you for sharing. My grandmother used to do this for us. I had try to do them in the US but they don't come out good, can you tell write what baking power or flour to use?
Non aluminum baking powder and AP flour
Thanks 😊
Thank you for this! They came out perfect!
Wonderful. Thanks for sharing your success 👏🏼
Thank you ! Truly delightful presentation.
I grew up in South Africa. You have created a majic rusk !
You're welcome Bill. Thanks for your kind words. I'm about to have one right now. I'm down to my last couple, I'll be making more soon.
FRESH PRINCESS
Thank you
My family wolfed then down
I am making another magic batch!
Mmm... thank you for the recipe!
I tasted those delicious Rusk in South Africa.... I totally agree with you.... no words to describe it !,
Thank you thank you once again..... 😀
I think I need to make a batch!!!
Nice to see the hard work from converting the recipe come to life!!! I have a request- it's simple. Could you do a video/ have any advice on salad dressings? Using what you have in the pantry, how long they store, maybe a way to 'can' or preserve some? I find myself googling this all the time and don't like buying them out when it seems so simple to make. Usually, I mix balsamic vinegar and olive oil, but there has to be more.
+Sandi Kirkland there is. I did a vinaigrette recipe years ago, but it'd be a fun video.
Looks delicious yum ! Thanks !
You're welcome!
I made the smaller batch my rusks are in the oven now! My friend brought back ouma rusks and I’ve been obsessed with it!
Yeeeeesssss. That's a good friend.
fresh P, you make me miss South Africa. Best time to have it is on a cold morning out side. In SA we also make so many batches because the first batch at least is eaten before you can dry them.
+Willie Els they're delicious before drying. Our little 4 year old friend ate at least 6-7 straight from the oven the other day. On his 5th or 6th one he looks up and asks, "are these good for me?" So cute.
Lol, sounds like "home"
+Willie Els home is delicious.
Spectacular 👏👏👏👏👏👏👏
Love your recipe! I just recently was gifted a bag of South African health rusks from a shop in Maine. I love these, they are awesome with coffee or tea! Hers had mine chocolate chips, but were not really sweet! 🤗
Lovely, what a fun addition.
I'm glad this scales well! The opening shots of rusks could have fed a small party. Though now I'm curious to try it and see how different teas impact the flavor!
+Seattle Dessert Geek hi sweets. I was just looking up your page from the FB thread. 💋 yes, but trust me, they disappear quickly...somehow.
Aww, thanks! (I was just doing the same for yours!) And I'm sure they do - the best stuff tends to do that!
Hmmm it's a snowy, wet Good Friday here, maybe I will make this my project for the day! I have some South African friends that I met when I was living in China and they always complained that they couldn't find rusks anywhere so I know they must be tasty and it's definitely tea weather! Also, I absolutely love the music that you used in this one at 5:15, so calming
I have always been amazed watching you create with flour. This video once again has inspired me to create something wonderful. Thank you
Im from Cape Town, staying in Germany...Ive been looking for a recipe for rusks forever. Thanks for sharing😃
😁😁😁Touché, I'm also from Cape Town now living in DE. This recipe works great.....a bit more complicated than the "gooi en strooi" recipe from SA that one can use on a PERMANENT weekly basis when your hubby ONLY wants karringmelk beskuit for breakfast 😎
I do love complexity 😏
Hehe I love the "water" interlude.
+Justeen sometimes I need to act on my impulses. 😁
I come from a family of dunkers so your South African Rusk looks yummy. We had a crescent shaped cookie offered without sugar, and was almost as hard as a teething round. Hot milk scalded was the drink of choice. Can you freeze the dough for future baking?
+Goldstar 36 I bet you can. I'm not sure.
Bravo!
I come from South Africa and really miss Ouma rusks! I love your video and these look delicious! Thanks for taking the time to duplicate and improve a real South African necessity. Would you recommend salted or unsalted butter? Would it work if I use buttermilk powder to make my buttermilk? For example Saco Buttermilk blend?
Either butter works. I generally cook with salted out of laziness.
Yes, buttermilk powder would be fine! Oma are made from powdered!
*Thank You* !! I make rusks several times a year and have yet to find the perfect recipe that my "memory taste buds" agree with lol! I even have a battered old SA recipe book and _still_ the flavor and texture is not spot on to match the old bakery treats. I've come to the conclusion, that like the _white bread_ in North America and UK it has got to be *the flour* I totally agree about those boxed rusks (so disappointing!!) After listening to your comments and watching your video I'm intrigued to make another attempt to find the *perfect South African* RUSK!👍👏👏😋
Yay. Let me know what you flavor memory has to say!
@@Thefreshp Will do 💕
@@Thefreshp Tried your recipe out and FINALLY I have the texture that I love .. now I just have to get that flavor lol! Forgot to buy bran so used *flax* instead and because of your comment I went skinty on the sugar. Honestly not bad tasting - the texture was great🙆♀️ Now to remember to add sugar exact as recipe and to put ANISE plus a splash of vanilla. Sooo happy with the overall though Princess - many many thanks🤞😁 Cant wait to try my next batch!
Yes!! So wonderful! The graham flour makes a big diff on taste. Anise will too. I wasn't a fan of vanilla in these, despite being a vanilla lover. Mess around and let us know. These comments help everyone along the path. Thanks for the post.
We do a sort of dry salami thing for camping/hunting trips. It's a bit of a process that takes a couple of days. I've also done a pemmican using dried cherries ( I didn't have blueberries, heh) I LOVED that but it's very high, calorie/fat given it's used when we're hiking and the like. I'm definitely going to make these now. Love your cooking videos!
I've got a old family coleslaw recipe, it real simple. It has four ingredients and four condiments. Half Green cabbage sliced, one large carrot grated, one large brown onion diced, half to one cup of grated cheddar cheese. Two tablespoons of apple cider vinegar, desert spoon of oil, salt and pepper to taste. The trick is balancing the salt and vinegar. This is mixed and left over night to wilt cook in the fridge. Every event we bring this to, it is gone very quickly.
+Staarker99 yum
It's funny but people add mayo, cream, sugar and mustard, but it doesn't taste half as good as simple ingredients married properly. You get to fully taste those simple ingredients at their best. The thinly sliced cabbage becomes translucent absorbing the sweetness of the carrot, the onion, the salt and vinegar. It may take a few times to get the coleslaw right, tasting for salt / vinegar balance, but you will know it when you do achieve harmony. It's a light coleslaw that is very good for those workers who have been sweating out in the heat, it replaces electrolytes with salt and potassium from the vinegar, when people are in a deficient state the coleslaw is irresistible.
+Staarker99 my Bosnian girlfriend makes it this way. It's delicious.
Strange you should say Bosnian, the best green salad I have ever had was there. It looked like five different types of lettuce, but it had a dressing that made it very delicious. Never thought in million years that a lettuce salad would make a life changing impression on me. That's the definition of simple. Do you know I arrived after midnight and they opened the kitchen to make me a full dinner, they kept plying me with schnapps and I was too polite to refuse unfortunately. It's their way to make food any time of day or night for arriving guests. They brought me a plater with a huge fish on it surrounded in baked root vegetables. The table had a jug of red and white wine, and sliced homemade bread, they must have thought I was Henry the 8th.
+Staarker99 that's so great. What a beautiful way to honour another human being. ❤️
Looking forward trying them ! Sounds and looks just perfect with a cup of coffee !
+Boudreau May they are!
Cooking video!!!! So excited!!!🙌😊
+LOVE Lyss 🌷💝🍵
Lovely ! I will make the this weekend. THANKS
Maybe I'll join you. I'm out.
These look wonderful Please can you share the large recipe with me please.
I surely want to try these and would like the larger recipe that would work better in my half sheet pan.
I'm planning to use my KA 8qt to make them. ;)
Question: since these are dried; how long do they last and how do you store them?
+Texas Leslie they last for months likely although they won't last that long if you love them like I do. I have the percentages below so you can scale them to 1/2 or 1/4 sheet pans. 1440g total flours works perfectly for 1/4 sheet pan. Here's how to scale to your pan: m.ua-cam.com/video/KChe7VAYNxQ/v-deo.html
Going to try your rusks today your recipe looks delicious
Ohhh maybe I will too!!!
FRESH PRINCESS 👍🏻
Those look so good!
+NanThinks they taste even better.
Its more of a breakfast (or meal on the go) than a tea time biscuit for most of us that eat it regularly. My Favourite kind of Rusk is Muesli rusk.
As a kid it usualy replaced all our breakfasts during December school holidays That way our mom (and or us) did not have to do so much dishes during the holiday
Can you skip the coconut oil? Do you just substitute it with more butter? 😊
Hello sorry for bothering you,I have done the bell and don't think I get your new video's, I am looking for your recipe for your healthy snack bars I have made the ones there are only three ingredents. Thank you for the great work you put into creating these .....
Hi. I'm no longer making videos. Sadly UA-cam changed their algorithm and it became unsustainable making videos that were not being shown to my subs.
I miss it. Was it the healthy brownies? Walnuts:dates/cocoa?
Hello. MAy I please have the recipe for the bigger quantity? Thank you
Thanks for sharing
Thank you for the video. I however have the question though, in south africa we do not have all purpose flour only self rising wheat flour, so how do i go about with this recipe, i really would love to try them.
Use self rising and omit the leavening.
Hey, all purpose flour is cake flour in SA. So you would use cake flour and whole wheat flour.
Sounds very delicious! Thanks!
Awesome video on baking. Shalom Bubba
Excited to make these!!
This recipe is the closest I've found to replicating the classic Oumas I know from SA. Just a note, and while I know some others have posted comments, just to be clear, the teaspoon measurements are wildly off for 25g of baking powder. If you compare 1/2 tsp of soda at 3g to 2 tsp powder at 25g, it's pretty far off. 25g baking powder is more like 4-5 tsp. Also, a 1/4 sheet pan (~9x13) works for the base recipe and the doubled (or 1440g flour version) scales to a 1/2 sheet pan (18x13).
So do we use 25g of baking powder or 2 teaspoons?
@@graemeskinstad6469 It's been a while since I've made a batch, but iirc what I ended up doing was I think closer to 15g, which seemed to work fine. But it's definitely more than 2 tsp needed for the amount of flour.
@@robpaderofsky4616 Thank you for quick reply - much appreciated!
I cook by weight, I'd go by weight, but it's good to know less is workable. I'm not sure how that would effect the end result texture.
@@Thefreshp are you deleting my tbsp comments for some reason? just trying to clear things up.
Heyyy Fresh princess.....I would like to request a keto friendly version of this recipe....I absolutely LOOOVE recipe but I've switched to keto recently so was wondering if you could help get a keto recipe of these rusks that I loveee...
No, I'm not interested in turning a gluten recipe into a protein one, but if you want to experiment please feel free to share your findings here.
@@Thefreshp sure will.....thanks
I might try to make these.
+Casey Clymore you got it!
I have some homemade whole milk yogurt that I fermented a long time, so it is quit sour and acidic (ph is about 4.5). It is also thin like a drinkable yogurt. Do you think that can be used in place of the buttermilk?
Yes
FRESH PRINCESS If adding muesli or dried fruit, can you recommend how much to add and if any adjustments to the recipe would be needed?
I'd start with 3/4 cup and test it
I've bought some rusks offline but they're so chunky and they're anoyyin to eat. Is there anything I can make out go them. I gave 3 boxes
Tried the recipe last night and they are sooo delicious😋 my 4yr old daughter who's even picky when it comes to food ate 2 of them this morning😃
*would like to sweeten them with honey only next time instead of sugar...would that be possible?
This is great! I'm glad you loved them. I haven't tried honey but if you do you might reduce a bit of the liquid to accommodate. Maybe try a half batch and see how they are. Please let us know your findings.
Thank you for sharing this recipe! I miss rusks so much and haven’t been able to find a recipe I love. Can’t wait to this one.
Let me know. These are my favourites!!
FRESH PRINCESS These were great! Best recipe I have made, thanks for sharing!
Yay!!!!
This looks far more interesting and flavorful than biscotti. Would it pair well with a mid morning Perrenial 17 mint chocolate stout or a late night Petrus aged red ale? I mean, I want to give them something worth dipping in :)
+paul august yes, both
+paul august so much more interesting, comparing rusks to biscotti is like comparing a Rubens to a vogue ad featuring a heroine chic model.
+paul august so much more interesting, comparing rusks to biscotti is like comparing a Rubens to a vogue ad featuring a heroine chic model.
+paul august so much more interesting, comparing rusks to biscotti is like comparing a Rubens to a vogue ad featuring a heroine chic model.
I heard ya the first time :P
Actually there is a book you might be interested in. The CWA cook book, it's the country women's association cookbook, and it has many old recipes, they take cooking very seriously even have competitions.
+Staarker99 ooohhh, my people. Thank you.
Brilliant!
Are there other foods you discovered on your African Safari that you still enjoy making?
+Kirsten Whitworth yes coco bonbons, peanut soup, ful, peri peri, coconut rice, Harrissa , shakshuka are a few that come to mind.
Great job on coming up with the perfect recipe!
Wonder if you still make rusks? What do Cody say about them?
You'll have to ask Cody. Yes, I do.
What kind of tea do you usually drink with them?
+jordan griffith Ceylon or Earl grey with milk are my favourites, South Africans often enjoy them with rooibus
May I please have the recipe for a large batch of rusks?
X3
Hi for every egg substitute a quarter cup extra buttermilk.thañk.you
Their slogan in Afrikaans is "Doop 'n Ouma" which literally translates to "Dip a gandma" lol! Also look up chakalaka, a spicy vegetable pickle.
+stevedotrsa you're my kind of human. ❤️
They look delightful! Would you say they are like a Biscotti?? Thank you for sharing!
+C rose Z yes, way less sweet with better dining texture.
so good!
What is your recipe for the big batch
X2, x4, whatever suits your needs.
Love it! Please can you post the larger batter recipe!
You're asking me to do the work for you? I think you got this.
@@Thefreshp Well, in Simonne's defense, you did say to comment below if the larger batch recipe was wanted.
Karanji you could use atta in place of Graham flour
Quick question. Does your recipe use two teaspoons or tablespoons of baking powder? I made it once with two teaspoons without weighing the baking powder and the rusks didn't rise much. The second time I weighed all my ingredients and it seems tablespoons would be closer to the weight indicated. Just wanted to double check :) Great recipe either way!
Hi Love, the recipes are all under the blog. I bake by weight. If you want accuracy consistently get a 20$ scale and you'll never look back.
Ingredients differ by weight, spoons are approximations. Thanks for your comment, it might help someone else.
@@Thefreshp Thank you for your response. I do have a scale and use it often! After looking at your percentages and doing the math myself, I believe you have a typo on the recipe. When I weighed two teaspoons it was MUCH less than 25 grams. I made the mistake of not weighing the first time, and only noticed the error the second time I made the rusks. I wanted to double check if the weight or the spoons were wrong, but after the math I know the weight is correct. I am enjoying my freshest batch as I am typing this, and will be using this recipe as my go to recipe in the future as well.
@@nicolenemelton1856 So you had more success with two tablespoons than with two teaspoons?
How many rusks will the recipe you put in the description make?
Depends on the size of them.
YUMMY looking!!
they look good so do you love what you do on here
+david dove I do.
Hello Princess Have not tuned in for a while. I caught this video and it is so good. Tell me though I have been on a plant based diet and have begun to struggle. Missing the things I enjoy. like butter, milk, eggs, meat etc. What is your thoughts on a proper diet for good health?
It's a very personal journey. If you are going plant based, you MUST learn about nutrition and know how to cook, otherwise you fall into the vegan junkfood category. I eat real food, no animals, very little dairy/cheese, eggs from my own hens and raw milk that I buy from a friend who has a couple cows. No additives, no preservatives, lots of legumes and nuts and a few whole grains, but not many. Fruits and veg, tons. This is what makes me feel the best. 1-2% dairy generally in the form of cultured butter and maybe cheese once a week. There's no label for it, but I thrive when eating this way. No sugar, no refined carbs...well, maybe a good slice of bread now and again or a croissant once a month or so. You have to clean up your diet, then test out options to see what makes you feel the most alive.
FRESH PRINCESS that is awesome advice. I have been eating oatmeal with banana blueberry and flaxseed meal and honey from hive down the road. Then big salad for lunch. Lots of veggies. Beans on salad too sometimes. Then supper is tough. I feel I am eating too many carbs.
+PiperPhil a friend gave me good advice once: eat more grounding foods, warm grains, nuts, seeds, root vegetables, mushrooms. Don't worry about complex carbs, only focus on eliminating simple carbs that cause cravings and insulin spikes. Make soups and dressings with 'cream' a base of raw cashews or soaked sunflower seeds puréed in the blender with water for several minutes until creamy. Eat avocados often. Hope that helps.
So helpful and encouraging. Thank you! Be Well....
+PiperPhil ❤️
Great video, but these are best dipped in coffee (until soft, but not soft enough to break and fall into the hot liquid). I know this from years of enjoyment :) The Condensed Milk flavoured Ouma rusks are IMhO, the best.
Should try Traditional Australian scones with thickened cream and strawberry jam. Or a Damper. Or ANZAC biscuits, all these go great with tea break.
+Staarker99 I have had and made both. There's something about rusks that I really love with tea.
How about a fruit cake? We have fruit cake with butter when we boil a billy for a cupa.
I'm just trying to think of all that we have with our tea at smoko. People have tim tams as well but these are commercial biscuits.
+Staarker99 there little that beats a good buttercake with fresh fruit.
Do you mean the butter cake with butter in it?
I miss your videos. Where are you
I think they'd go pretty well with vanilla custard too.
hell nah
You DID IT!!!!!! YAAAAYYYYY!!!!!!!!!!!!!!!! I KNEW you could do it!!!!!!!!!!!
Prelude in C Major ~Bach One of my favorite pieces to play on the piano ;)
Love & prayers
+Kathleen Zimmerman I did! I'm rather proud of this recipe. I'll be working on my brioche waffles next. ❤️
You should be! I know you were studying hard and doing alot of calculating to figure out the recipe. Persistence pays ;) BRIOCHE WAFFLES?!? I'd better get out my fat pants!!! Actually, it's perfect timing too! I just ordered a cast iron waffle maker. It will be here in TWO DAYS, so you'd bett!er get on the ball! LOL!!!
+Kathleen Zimmerman I'm away from home for two months, so it will likely be a fall project. I wouldn't do that to you coming into summer 😉
ANY recipe of YOURS is WORTH heating up my kitchen on a hot summer day!!! ;)
I hope you have a relaxing time while you're on vacation. See if you can upload some short videos so we know you're OK, ok? That's a loooooong time for someone who is addicted to you! I may go into withdrawals. LOL
+Kathleen Zimmerman that's so sweet. I bought a portable drive and have my cameras. I'm planning on working from the road. You're coming with me!!
Thank you!
I wanted to bake them but i couldn't find the measurements of this recipe , please please i don't want to make a mess
love your idea i make rusks alot and will use your idea but just multiply by 3 there is no thing like to much rusks
Can u replace baking soda with yeast ?
Try it and let me know.
any substitute for the coconut oil?
You could use any solid fat. They won’t have the same flavor though.
Thank you
I have made rusks before, very excited to make your recipe today
Substitute for eggs if possible, please ....
We are vegetarian and hence we don't eat eggs
Karanjit I'm also vegetarian. I use a quarter cup of dàhi (sour milk)for every egg.🙏
Also use the same amount of butter for coconut oil. 🙏
love your channel.
Oh I'm so glad ❤️❤️❤️ welcome
hi hun are you ok i have not seen anything new im in ct waiting to hear from you again
Our version of BISCOTTI 🇿🇦
My preferred version. I love rusks in that they're not too sweet.
You have a little South African accent. Are you not a South African who now lives maybe in US or Australia? I lived in South Africa as an expat & later lived in Australia as expat for 3 years( my job involved moving countries every 3 years). I was very perplexed that many South Africans living in Australia completely pretend that they are not South African. It’s quite funny as one cannot completely get out of that strong South African accent coming through,hints of it no matter how long one has lived abroad
100% American.
No title hacks here. Good!
if you're looking for another South African cookie would be lovely for you to bake crunchies and lammingtons
Just wondering if anyone has actually baked these? I'm currently baking these at will update on the status once I have eaten a couple
Yes. You can read through the comments and see others reports.
hi, will you let me know how to make the larger recipe? I don't feel comfortable posting my email address publicly. Thank you!
+R. G. Look below the recipe, I gave the percentages for you to scale up. 1440g total flour fits the 1/4 sheet pan. You can calculate from there.