Pecan nut flour and ginger rusks

The cold wet weekend was perfect for stocking up on comfort food like rusks. They would be perfect for the cold winter days ahead. I decided to make a new batch of pecan nut flour rusks and being more confident with my rusk-making skills, I decided to add cubed ginger.

I love ginger and with ginger being available in dried and crystallised forms from the local dried fruit and nut shops in Montagu, the possibilities of using it in different ways were endless.

I used the standard recipe for pecan nut flour rusks. As an option, I added a cup of chopped cubed ginger where the recipe had suggested a cup of sultanas or sunflower seeds.

The basic Pecan nut Flour Rusk Recipe is as follows:

1kg Self-raising flour
750g Pecan nut flour
3 teaspoons Baking powder
3 cups Sugar
200g margarine (Stork brand)
1 teaspoon salt
3 eggs
500ml Buttermilk

Optional:

1 cup sultana raisins or sunflower seeds

Method:

Melt the margarine and mix with the sugar, eggs and buttermilk until sugar is dissolved. Add the dry ingredients and mix well. Spoon the mix into greased rusk pans and bake in a pre-heated oven at 180°C for one hour. Let it cool and cut into rusks. Allow it to dry out at 80°C for 4 -5 hours.

Pecan nut flour rusks are delicious and the added ginger gives them just that hint of spicy comfort needed on cold rainy days.

With 10 dozen rusks in the larder, we are assured of having a ready snack for tea or coffee this winter.

Here is the same recipe in Afrikaans:

Pekan neut Meel Beskuit

1kg Bruismeel
750g Pekanneutmeel
3 teelepels Bakpoeier
3 koppies Suiker
200g Margarien (Stork)
1 teelepel Sout
3 Eiers
500ml Karringmelk

Opsioneel:

1 Koppie sultana rosyne of sonneblompitte

Metode:

Smelt die margarien en meng met die suiker, eiers en karringmelk todat suiker opgelos is. Voeg die droë bestandele by en meng goed. Skep in gesmeerde beskuitpanne en bak in ‘n vooraf verhitte oond teen 180°C vir een uur. Laat afkoel en sny die beskuit. Laat uitdroog teen 80°C vir 4 -5 uur.