South African Buttermilk Rusks with Coconut Crunch

1.Preheat your oven to 180°C (350°F) and line a large baking tray with parchment paper.

2.In a large mixing bowl, combine the self-raising flour, desiccated coconut, sugar, baking powder, and salt. Mix well to ensure all dry ingredients are evenly distributed.

3.In a separate bowl, cream the softened butter until light and fluffy. Add the eggs one at a time, mixing well after each addition until fully incorporated.

4.Gradually add the buttermilk to the butter and egg mixture, stirring until smooth and well combined.

5.Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; the dough should be slightly sticky but manageable.

6.Transfer the dough onto a floured surface and shape it into a large rectangle, about 2 inches thick. Cut the dough into squares or rectangles, depending on your preferred rusk size.

7.Place the cut rusks onto the prepared baking tray, leaving some space between each piece to allow for expansion during baking.

8.Bake in the preheated oven for 30-35 minutes, or until the rusks are golden brown and firm to the touch.

9.Remove the rusks from the oven and let them cool on a wire rack for about 10 minutes. Once cooled, turn the oven down to 100°C (210°F).

10.After cooling, place the rusks back in the oven and bake for an additional 2-3 hours, or until they are completely dry and hard. This step is crucial for achieving the perfect rusk texture.

11.Once dried, remove the rusks from the oven and let them cool completely on the wire rack before storing them in an airtight container.