M
ost South Africans have a soft spot for our Bakers Biscuits, and there’s no excuse needed to transform these already delicious treats into rusks (like most treats). I’m loving the Rusk Series, and thanks to your requests, we’ve ticked off quite a few versions. Next up I’m thinking aniseed rusks, milk tart rusks, and the list goes on. FYI, this recipe works with or without the added layer of chocolate, but with that said, what’s Romany Creams Rusks without that chocolatey center?
The Romany Creams Rusks recipe is really easy; the only thing that takes time is the period in between where you’re waiting for these beauties to, firstly, bake and, secondly, dry out in the oven, preferably overnight. Waking up to the call of fresh Romany Creams Rusks is both heavenly and hellish! But the result? Worth every minute.
Here’s why this Romany Creams Rusks version works:
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Texture. The chocolate-coconut sponge is on the moist side, but once dried, it will most definitely give you that signature Romany Creams texture.
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Flavor. It’s just sweet enough, and that’s with and without the melted chocolate. The coconut notes carry through beautifully. Baking them until that cocoa-coconut flavor fills the kitchen, followed by drying them until the sponge slightly shrinks and is begging you to get dunking. This is also when it’s the hardest to resist munching a few pieces – so try your best to resist, tastebud!
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Dunk-ability. They hold their shape really well, which is a must for any rusk expert. The chocolate will start to melt and deliver a bite that’s loaded with texture, flavor, and a need to go in for a second and third round (perhaps have your personal trainer on speed dial, just sayin).
But with all that said, if your rusks are so hard they could break a tooth, you’re doing it wrong. Rusks should be crisp, yes, but with a tender crumb that soaks up just enough coffee or tea. It’s not optional—it’s the law.
K’ love you bye
Ingredients
- 1 cup or 250 grams butter softened
- ⅔ cup or 150 grams sugar white or light brown
- 3 large eggs
- ¼ cup or 80 grams golden syrup
- 2 tsp vanilla essence
- 400 ml coconut milk
- 100 ml milk
- ⅔ cup or 65 grams cocoa powder
- 2 ¼ cups or 375 grams cake flour or all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 ⅓ cup or 110 grams desiccated fine coconut unsweetened
- 1 cup or 150 grams milk chocolate roughly chopped and melted
Instructions
- Start by preheating the oven to 175℃/345℉. Line a 23cmx33cm baking tin with baking paper, over lapping 2 of the 4 sides (making for an easier release once baked). Give it a quick spray with Cook & Spray just to be sure. Set aside.
- In a large bowl, add the softened butter, sugar, eggs, golden syrup, and vanilla essence. Whisk using an electric handheld whisk or stand mixer. Mix until mostly combined, about 2-3 minutes.
- In a separate medium bowl, add the coconut milk and milk together. Microwave for 90 seconds or until hot. Add the cocoa powder to the warm liquid and whisk until well combined. Allow to slightly cool before adding it to the butter mixture. Once added, whisk until well combined, about 1 minute.
- Add the flour, baking powder, salt and desiccated coconut to the wet ingredients and whisk until there are no flour pockets left, about 1-2 minutes. Do not overmix.
- Pour the batter into the prepared baking tin and spread evenly. Bake for 45-50 minutes or until you poke the sponge with a skewer or toothpick and it comes out clean.
- Once the sponge has mostly cooled, you can start sectioning the sponge into rusks using a serrated knife. Note: Aim for 4 rusks lengthwise and 7 rusks width wise (this is a personal preference but you can slice them thicker or thinner - it's up to you). The thicker they are the longer they will take to dry.
- Drying: Preheat the oven to 100℃/212℉. Lay the sectioned sponge out onto a baking tray that's been lined with a rack, ensuring the tray isn't overcrowded. Place in the oven, with the door slightly ajar (using a cloth) ,and dry for 6 hours or until fully dried (overnight can also be an option). Note: the rusks must be fully dried otherwise they'll slowly start to soften and stale.
- Once the rusks have fully dried, cut the chocolate into smaller pieces and add to a deep saucer. Place in the microwave for 1-2 minutes until fully melted. Generously dip the top of the rusk in the melted chocolate and place back onto the drying rack. Allow the chocolate to fully cool and harden. Note: depending on how cold it is, either leave it on the counter top to harden or in the fridge for 30 minutes or until fully hardened.
- Once hardened, it's time to make that hot cup of coffee and get dunking!
Video
I made these. The smell of cocoa powder and coconut wafting through the house whilst baking was a pure delight. The Taste and texture was next level.