OnTap Magazine

ontapmag.co.za | Autumn 2025 | 51 INGREDIENTS 1 ½ cups of cake flour 1 ½ cups brown bread flour 4 tsp baking powder 1 ½ cups spent grain (can be wet) ¾ cup sugar 250g salted butter or baking margarine 1 cup buttermilk 2 tsp vanilla extract or 4 tsp vanilla essence Step 1 Preheat oven to 180°C Step 2 In a large bowl mix the dry ingredients (cake and brown flour) and the baking powder. Whisk to combine. Once combined add the spent grain and whisk further. Then add the sugar and whisk until all ingredients are combined. Step 3 Melt the butter/margarine. Let it cool slightly and then add to the dry ingredients, with the buttermilk and vanilla. Mix to combine all the ingredients. Step 4 Line a rectangular baking dish (28cm x 20cm) with baking paper. Spread the mixture into the tin ensuring that it covers the surface of the tin. Step 5 Bake for 30 minutes until it is light and golden. Step 6 Remove from oven and allow to cool on a cooling rack. Step 7 Once cool cut the rusks into your desired thickness. The thicker the rusk the more time required for drying. Place rusks onto a baking sheet allowing for space between the rusks. Step 8 Place the baking sheets of rusks into a low oven with a temperature of 90°C to 100°C. Dry rusks for 4 to 5 hours turning them over halfway through the drying time. Step 9 Turn off the oven and leave the rusks in the oven overnight. Ensure that the rusks are dry before turning off the oven. If not, then allow to dry for a bit longer. METHOD NOTE: IT IS BEST TO MIX THE MIXTURE BY HAND USING A WOODEN SPOON RATHER THAN AN ELECTRIC MIXER.