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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400 degrees. | 2. In a large mixing bowl, thoroughly mix the dry ingredients. | 3. Combine all the wet ingredients, pour them into the dry ingredients, and stir until you have a soft dough, similar to biscuit dough. | 4. Turn the dough onto a well-floured surface and roll or pat it to about a 1/2 inch thickness. | 5. Cut the dough into rectangles about 2 by 4 inches. | 6. Bake the rusks about 2 inches apart on buttered baking sheet for about 25 minutes until the tops are crisping and browning a little. | 7. Loosely pile the rusks on a baking sheet and keep them in a 200 degree oven all day or all night (about 12 hours) to dry. | 8. The finished rusks should be very dry and hard. | 9. Cool and store in an airtight container. | 10. Rusks will keep for weeks. | 11. Variations Oatmeal-Raisin Rusks: Reduce the white flour to 1 1/2 cups and add 2 cups rolled oats and 1/2 cup currants or chopped raisins. | 12. Almond Rusks: Add 1 cup chopped almonds and omit the cinnamon. | 13. Peanut Rusks: Add 1 cup coarsely chopped peanuts. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white flour	2	cups	unbleached	1156.56	253.2108	18.802	4.4872
wheat flour	2	cups		816.0	172.72799999999998	31.704	6.0
sugar	1/3	cup		268.66	67.1987	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0
cinnamon	1	teaspoon		-	-	-	-
butter	1/2	cup	melted	684.0	31.428	21.372	57.6
egg	2			143.0	0.72	12.56	9.51
buttermilk	3/4	cup		-	-	-	-
vanilla extract	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
almond extract	2	teaspoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.