Wholemeal Buttermilk Rusks Rusks are a South African treat. Thick dried finger-shaped baked goods, which are meant to be ‘dunked’ in your tea, coffee, Milo, hot chocolate, or rooibos (red bush) tea. This is a tried and true recipe which is sure to delight. Ingredients: 2 cups buttermilk 2 cups wholewheat flour 1 cup brown sugar (experiment - you can have more or less sugar) 3 cups plain flour 2 desert spoons of baking powder 2 t. salt 125 g butter 125 g other fat (e.g. coconut oil) or more butter. Mix dry ingredients in a bowl, add melted fat. Mix. Stir in buttermilk, and when mixed well, put into deep cake tin or 2 loaf tines. Bake 1 ½ hours at 140 C. When cool, cut or break into pieces, and dry out in 100 C oven overnight. Enjoy. Feel free to experiment with the above ingredients.
'The Road Ahead' looks at some of the world trends issues and future forecasts from a Biblical worldview.