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Tuesday, December 15, 2015

Chocolate Twice Baked African Tea Biscuit Recipe

South African rusks or Karringmelk beskuits are little dried bread squares slightly sweet served with morning tea or coffee in South Africa. South African rusks are typically dunked in coffee or tea before being eaten.

Chocolate Twice Baked African Tea Biscuit RecipeChocolate Karringmelk Beskuits are a yummy twice baked African tea biscuit recipe

2 cups bread flour
1/3 cup white sugar
2 large eggs
1/2 cup unsweet chocolate chips
3/4 cup buttermilk
1 stick unsalted butter
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon


Preheat oven to 400 degrees F. Combine the dry ingredients together into a large bowl. Combine all wet ingredients, and add to the dry. You will get a dough that is very like biscuit dough. Roll dough until it is about a half inch thick. Bake on a greased cookie sheet for about 35 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes. Cut crosswise into 1/2-inch slices. Turn slices cut sides down on cookie sheet. Bake about 15 minutes longer or until crisp and light brown. Remove from cookie sheet to wire rack to cool rusks.

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