Traditional Citrus Rusks
A long baked rusk from Africa - Makes 16
- 175g self raising flour
- 175g wholemeal flour
- 100g light muscovado sugar
- zest of 1 lemon
- zest of 2 oranges
- 50g butter, melted
- 1 egg
- 150g Hodzeko-amasi
- 1 tsp vanilla extract
Preheat the oven to 180°c/ gas mark 4. Lightly grease a large baking sheet.
Mix the flour, sugar, orange and lemon zests in a large bowl. Whisk together the butter, egg, Hodzeko-amasi and vanilla. Pour into the flour mixture and stir really well until everything comes together into a dough.
Knead gently on a floured surface and form the dough into a log, 30cm in length. Place on the baking sheet and bake in the preheated oven for 25 minutes.
Cool log for 10 minutes then slice into 16 pieces about 2cm thick.
Place on the baking sheet and dry in the oven for 2 hours.
Store in an air tight container.