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Bacon Rusks
Prep Time
20min
Cook Time
40min
Total Time
60min
Serves
4 Dozen
Ingredients
400g Eskort Minced Bacon
1kg self-raising flour
15ml (1 tbsp) baking powder
125ml (½ cup) brown sugar
5ml (1 tsp) vanilla essence
5ml (1 tsp) salt
4 eggs
500ml (2 cups) amasi
250ml (1 cup) butter
125ml (½ cup) pumpkin seeds
Method
Preheat the oven to 180°C.
Fry the bacon over moderate heat until crispy and the fat has rendered.
Combine the dry ingredients in a large mixing bowl, then add the fried bacon and pumpkin seeds.
Melt butter in a small saucepan over a medium heat.
Remove from the heat and add the amasi.
Whisk the eggs into the mixture then add vanilla.
Mix all the ingredients together until a smooth but thick batter forms.
Line an oven tray or rusk pan with baking paper.
Spread the batter evenly and bake for 30 – 40 minutes.
Allow the rusk cake to rest in the pan overnight.
Cut the rusk cake into fingers and dry in the oven at 60°C overnight.
Serve
Serve with a delicious cup of coffee or tea.
Store in an airtight container.
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