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
|
The incidental discovery of the bag of Pecan Nut flour described in your previous post has certainly had a fantastic outcome. Well done.
ReplyDeleteHi Thys
ReplyDeleteI am really enjoying your blog and your problem with the double egg yolk really had me laughing. Looking forward to your next adventure! Pat Kramer
Thank you Pat I am glad you enjoy the blog, I appreciate the feedback.
DeleteRusks recipe
ReplyDeleteClick on the link for pecan nut flour and ginger rusks in the last sentence of this blog for the recipe or use this link https://towerwateraandebreede.blogspot.com/2016/06/pecan-nut-flour-and-ginger-rusks.html
DeleteHello Thys, is your recipe for Pecan nut flour and ginger rusk your secret or would you maybe share it. Regards Ursula
ReplyDeleteHello Ursula, I am happy to share the Pecan nut flour and ginger recipe. There are three ways to access the blog post with the recipe.
DeleteIt is available by clicking on the link " Pecan nut flour and ginger rusks" at the end of the last sentence in the blog above.
Here is the url to the blog post that contains the recipe in English and Afrikaans.
https://towerwateraandebreede.blogspot.com/2016/06/pecan-nut-flour-and-ginger-rusks.html
If you search for pecan nut flour and ginger rusks in Google the blog with the recipe should be one of the first two results that comes up.
I trust this will help you, happy baking.