by Kate | Jul 31, 2020 |
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These decadent rusks are laden with pockets of caramelised white chocolate, toasty pecan nuts and fragrant chai spice, the perfect winter treat.
SPONSORED

Question: if it’s winter and you haven’t baked a batch of rusks, is it really winter at all? I don’t think I can ever remember a winter that didn’t start with my mother making a ridiculous amount of rusks. It happened like clockwork and it was (and still is) the only time I ever eat rusks. My mom’s recipe is always my go-to and I love giving it different variations – like these Maltabella rusks I made 2 years ago and this White Chocolate Pecan Chai version is probably the most decadent one yet!
While playing around with the recipe, I realised that Nutriday Double Cream yoghurt makes an even more delicious rusk than buttermilk – which is convenient because most of us have a tub in our fridge but don’t generally have buttermilk ‘lying’ around. The slight acidity and extra creaminess of the yoghurt is just perfect with the white chocolate!

To make them super decadent, I packed some of my white baking chocolate (which you can buy here) on top so that when it bakes, it comes out super caramel-ly and each bite is filled with caramelised white chocolate.

The best part is that you can double or even triple the recipe and store it in an airtight container for whenever the craving hits!
White Chocolate Chai Pecan Rusks
2020-07-29 19:34:41
Yields 30
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Amount Per Serving
Calories 0
Calories from Fat 0
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 0g
0%
Sugars 0g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 500g self-raising flour
- ½ tsp baking powder
- ½ tsp fine salt
- 100g pecan nuts, toasted
- 240g soft brown sugar
- 2 large eggs
- 250ml NutriDay Double Cream Yoghurt
- 250g salted butter, melted
- 3 tbsp chai spice (see recipe below)
- 100g white baking chocolate drops, chopped plus 100g extra (optional) for topping
- Preheat oven to 180°C (160°C fan-forced).
- Line a 23 x 33cm deep roasting tray. Mix the dry ingredients together.
- Combine the eggs, yoghurt, melted butter and vanilla and mix into the dry ingredients.
- Add a little milk, if necessary, to form a soft dough.
- Press into a greased roasting tray and arrange the extra white chocolate drops on top (if you like). Bake for 40 minutes or until a skewer inserted comes out clean. Slice into fingers when cool and place in a low oven at 100°C with the door ajar until crisp and dry.
- Store in an airtight container.
- 1 tbsp (15ml) ground cardamom
- 2 tsp (10ml) ground allspice
- 2 tsp (10ml) ground nutmeg
- 4 tsp (20ml) ground cinnamon
- 2 tsp (10ml) ground cloves
- 2 tbsp (30ml) ground ginger
- Combine all the spices together and store in an airtight container.
The Kate Tin https://thekatetin.com/
by Kate | Dec 14, 2018 |
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These Christmas Cake Rusks are packed with fruit, nuts, spices, rum and grated marzipan to add a festive touch to tea time!

Christmas Cake Rusks
2018-12-14 12:34:17
Yields 50
These rusks are packed with fruit, nuts, spices, rum and grated marzipan to add a festive touch to tea time!
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Amount Per Serving
Calories 0
Calories from Fat 0
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 0g
0%
Sugars 0g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 100g pecan nuts, roasted
- 100g almond flakes, roasted
- 300g salted butter
- 185g dark muscovado sugar
- 2 large eggs, beaten
- 580ml buttermilk
- 60ml (¼ cup) spiced rum (optional)
- 500g cake flour
- 40g baking powder
- 2 tbsp mixed spice
- 2 tbsp ground cinnamon
- zest of 2 oranges
- 500g wholewheat flour
- 290g fruit-cake mix
- 100g mixed peel
- 120g marzipan, grated
- 100g dried cranberries
- 200g glacé cherries
- Preheat the oven to 180˚C. Grease and line a 40 x 30cm baking tin with baking paper. Set aside until needed.
- Melt the butter and sugar together in a large saucepan over low heat until the sugar has dissolved. Remove from heat and set aside to cool.
- Once cool, whisk in the eggs, buttermilk and rum, if using. Set aside.
- Sift the cake flour, baking powder and spices together in a large bowl. Add the orange zest, wholewheat flour, toasted nuts, fruit-cake mix, mixed peel, marzipan, dried cranberries and cherries. Mix until well combined.
- Make a well in the centre of the dry ingredients and add the buttermilk mixture. Stir until just combined.
- Transfer the dough to the prepared baking tin and bake in the preheated oven until golden brown and a skewer inserted into the centre of the loaf comes out clean, about 30 minutes. Remove from oven and set aside to cool in the tin.
- 7 Remove the loaf from the tin and, using a serrated bread knife, cut the loaf into 50 strips, each measuring about 7cm . Arrange the rusks on baking trays and place them in the oven. Keeping the oven door ajar, set the temperature to 80˚C and leave the rusks to dry out, about 6 hours or overnight.
- Store in an airtight container indefinitely.
By TheKateTin.com
Adapted from Originally created for Food & Home Entertaining Magazine
Adapted from Originally created for Food & Home Entertaining Magazine
The Kate Tin https://thekatetin.com/
by Kate | Jun 8, 2018 |
These Maltabella rusks are a twist on my mother’s famous buttermilk rusks – perfect with a cup of tea!

Question: if winter arrives and you haven’t baked a batch of buttermilk rusks, is it really winter at all? I don’t think I can ever remember a winter that didn’t start with my mother making buttermilk rusks. It happened like clockwork and it was (and still is) the only time I ever eat rusks. There’s nothing like a steaming cup of sweet rooibos tea with a buttermilk rusk.

My childhood also featured steaming bowls of maltabella porridge during winter with dollops of butter and a sprinkling of sugar. So when I combined both winter morning favourites, I got… Maltabella rusks!

In case you’re not sure what maltabella is, it’s a porridge made from malted sorghum flour. It’s creamy, toasty and comforting like a warm hug. It’s really quite odd that we don’t eat more sorghum in South Africa. It has been cultivated and eaten in Africa for far longer than maize has – Sorghum is our very own South African superfood. It’s a pity it doesn’t get as good of a PR job as quinoa or freekeh because nutrient-wise, it’s loaded with good stuff and is high in protein. It’s also gluten-free, a lot cheaper than any of the other ‘fancy’ Instagram-famous grains, and it hasn’t travelled halfway around the world (sustainable too – tick!). So why is it so hard to find sorghum grain on supermarket shelves? You can’t. You can only find Maltabella porridge. So. Friggin. Weird.


Something else that’s really weird is the fact that amasi or maas is often a lot cheaper than buttermilk. Did you know that it amasi is exactly the same as buttermilk? It’s simply labelled/branded differently. As far as using it in recipes goes, the two are completely interchangeable. Odd, right? What’s not odd though, is the maltabella in these rusks. It makes them super crunchy, gives the rusks a slightly malty flavour and bumps up the nutritional value quite a lot. They are my new favourite breakfast – dunked in cup after cup of milky, sweet rooibos tea!
Do you enjoy Maltabella as much as I do?

Maltabella Rusks
2018-06-04 15:16:17
Yields 36
These Maltabella Rusks are a variation on a South African bake, buttermilk rusks - except I've added two more local twists - Amasi and Maltabella porridge
4957 calories
645 g
951 g
228 g
88 g
139 g
1608 g
2548 g
262 g
8 g
72 g
Amount Per Serving
Calories 4957
Calories from Fat 2002
Trans Fat 8g
Polyunsaturated Fat 12g
Monounsaturated Fat 60g
Total Carbohydrates 645g
215%
Sugars 262g
Protein 88g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 240g soft brown sugar
- 2 large eggs, at room temperature
- 500ml amasi or buttermilk
- 500g self-raising flour
- 500g maltabella (I used the quick-cook version)
- 250g salted butter or margarine, softened
- Preheat the oven to 180 degrees celcius (160 if you’re using a fan-forced oven). Grease 2 x standard loaf tins.
- Whisk the sugar and eggs until light and creamy. Add the amasi or buttermilk. Sift the flour and Maltabella into a large separate bowl and rub in the butter or margarine.
- Add the buttermilk mixture and mix to form a sticky dough. Pinch off golf-ball-sized pieces of dough, roll them neatly and pack them tightly together in a single layer in a greased baking tray or bread loaf tin. Bake for 50 minutes - 1 hour or until golden and a skewer inserted comes out clean. Allow to cool completely.
- Break the cooked dough into pieces along the lines of the original balls, lay out flat on baking sheets and leave in an oven heated to 100ºC overnight or until completely dry, at least 8 hours. Store the rusks in an airtight container.
By TheKateTin.com
The Kate Tin https://thekatetin.com/
LOVE THE TWIST ON A SOUTH AFRICAN FAVOURITE? HERE ARE SOME MORE!


