Pecan Nut Flour Rusks

With my bag of pecan nut flour under the arm I decided to follow the recipe for rusks on the bag. Not really a baking man, I assembled the ingredients on the kitchen table and read the recipe. I had to dry the rusks at 80°C after baking but they did not say how long.

Pecan nut flour Rusks

Pecan Nut Flour from the Northern Cape

Ready for mixing

A phone call to my sister solved the problem and now I know it must be for 5 hours. I started mixing the ingredients and after I cracked the first egg into the melted butter and buttermilk I was stuck with another dilemma. The recipe called for three eggs and the first egg had a double yolk. Do I accept that this egg constitutes two eggs and only use one more or do I use two more. I decided that an egg is one egg doesn't matter how many yolks.

A Yolk Dilemma

Two panic attacks later about how much dough should be in each pan, followed by phone calls to my sister, I had two equal pans of dough ready for baking.

Ready for Baking

With two rusk pans filled with the mixture I started baking. When the bake was cool I cut them into rusks and put them into the oven  to start drying out. On Sunday morning I could pack seven and a half dozen pecan nut flour rusks away. Perfect for cold winter mornings with a good cup of Arabica coffee from Mexico from where the pecan nut originates.  

Baked and ready for slicing

The rusks are very tasty. A lot like Pecan nut biscotti I would imagine. Well it looks like I have to go and buy another bag of Pecan nut flour for biscotti or Pecan nut and fig muffins.

Ready for eating

I have included the recipe in English and Afrikaans in this blog post Pecan nut flour and ginger rusks