rusks

Healthy baby rusks, a homemade teething biscuit recipe using sweet potato, oats &amp; chamomile brilliant homemade baby food idea

Healthy Baby Rusks Teething Biscuits

sweet potato

Chamomile tea bag

oat flour (140 grams)

Tbsp coconut oil (or other light flavoured oil)

Watch the quick recipe video before you get started, scroll up a little to find it

Check the notes at the bottom of the recipe for little bits of extra info and help

Peel and chop the sweet potato

Place into a saucepan and cover with water, add the tea bag to the water

Boil  sweet potato until tender

Remove the tea bag and drain the majority of the liquid, leave a minimal amount, 1-2 tsp to help with the puréeing 

Purée the sweet potato, yield should be approximately 3/4 of a cup 

In a bowl Add oat flour, sweet potato purée and oil

Mix with a wooden spoon or similar until a ball forms

Line a baking tray with baking paper or a silicone sheet

Place the dough on the baking paper and roll to approximately 5mm thick 

Take a knife and score the dough into large shapes that your baby will be able to grasp

Bake at 180 degrees Celsius 350 degrees Fahrenheit for 20-25mins, until firm to touch and golden on the edges

Cool

Snap the rusks along the score marks

Store in an airtight container 

https://content.jwplatform.com/videos/ElfKCyUs.mp4

Healthy Baby Rusks Homemade Teething Biscuits made with sweet potato oats and chamomile, all goodness no nasties

Healthy Baby Rusks Homemade Teething Biscuits

These delicious, rich, tasty homemade condensed milk rusks are really easy to make. The perfect rusk to dunk in coffee or tea!

Condensed Milk Rusks

self-raising flour

table salt

baking soda ((bicarb/bread soda))

white granulated sugar ((caster/granulated))

butter

milk

egg ((large - no. 7))

sweetened condensed milk ((14 ounces - 1 tin))

Preheat the oven to 200°C/390F, or 180°C fan. Grease and line a 9&quot;x9&quot; (23cmx23cm) square tin.

Weigh out the flour, and add in the salt and baking soda. Whisk through to remove any lumps and distribute the ingredients through the flour.

Melt the butter, then add in the sugar and whisk through until completely dissolved. The sugar may need to be heated with the butter to completely dissolve.

Whisk together the egg and milk. Add the milk, butter, and sweetened condensed milk to the flour. Mix with a wooden spoon until a soft dough has formed. Knead the dough a few times in the bowl, or really mix a few times after all the ingredients are combined with the wooden spoon to allow for some gluten formation.

Press the dough into the prepared baking dish.

Bake the rusks for 45 to 60 minutes or until a cake tester comes our clean from the centre of the rusks. The rusks will have doubled in size during the baking process.

Allow the rusk to cool for 10-15 minutes before turning it out onto a wire cooling rack to cool completely. Once completely cooled, slice the rusks using a serrated knife. Place the rusks on a baking sheet, in a single layer, and set your oven to a maximum of 110°C/230F (cool oven), preferably with the fan on to dry the rusks out. This process can take anywhere from 3 to 6 hours, usually dependent on the thickness of your rusks.

When the rusks are dry, store them in an airtight container, at room temperature, for up to a month. Serve with a hot cup or tea or coffee for dunking.

LOVE this recipe.  My 4 yr old Grand Daughter is the Baker, I'm the assistant. Turns out perfect every time.

Just wanted to say a BIG thank you for thinking this through in terms of being able to jump straight to the recipe, but even better, updating the ingredients/measurements based on quantity!
Lovely recipe - have used it a few times now and they came out great 👍

Gorgeous Rusks. Easy.  Flop proof.  Huge hit in this household. Thanks !

Yes, I used a gluten-free all purpose flour blend that is a combination of brown rice, white rice &amp; tapioca starch. And 2 teaspoons of Xanthan Gum.

Made these delicious Condensed milk rusks today, but converted the recipe to gluten-free (since my whole family is gluten intolerant).
They've turned out absolutely wonderfully and are super tasty. Not too sweet, so I can eat a couple with one cup of coffee. 
The recipe is also really easy to follow for great results (I don't have huge amounts of experience making rusks). Will definitely be making them again soon.

Very well  organised receipy. Lovebthe way you can convert from metric to imperial.So much easier! Wish all receipts were done like this!
Live this.

Tiramisu Rusks | Beskuit

eggs (room temparature)

white sugar

marscapone (cold)

vanilla essence

cake flour (all purpose flour)

corn flour (or corn starch)

tbsp baking powder (or 1 1/2 tsp)

tsp fine sea salt

60 ml full cream milk (cold)

tbsp instant espresso granules (or strong coffee granules)

cocoa powder (or more)

Preheat the oven to 180℃/365℉ (no fan). Line a 23cmx33cmx6cm baking tin with baking spray or a very thin layer of butter.

In a large bowl,  using an electric whisk, beat the eggs and gradually add the sugar. Continue whisking until pale in colour and fluffy, about 2-3 minutes.

Add the mascarpone and vanilla essence to the bowl and whisk until smooth, about 2 minutes.

Add flour, corn flour, baking powder and salt. Whisk until roughly combined and add milk. Continue mixing until fully combined but resist over mixing.

Pour 2/3rds of the batter into the lined baking tin and gently spread evenly, ensuring the edges aren&#39;t spread too thinly.

Mix coffee and 1 tbsp warm water together and allow to cool slightly. Add to the remaining batter and combine. Add dollops of the coffee infused batter on top of the vanilla batter.

Using a sift, dust a generous amount of cocoa powder on top. Using a butter knife or thin spatula, swirl the batters creating a marbled effect. The key is to create big swirls and not over mixing.

Give it a little shake to allow the batter to spread and pop in the oven. Bake for 40-45 minutes or until slightly cracked on top and golden brown.

Remove from the baked sponge from the oven and allow to cool slightly. Using a serrated knife, slice the rusks again, allowing for a smooth release.

Allow to cool slightly before slicing into rectangles and removing the sponge from the tray. Once the sponge has mostly cooled, you can start sectioning the sponge into rectangles using a serrated knife. Note: Aim for 4 rusks lengthwise and 8 rusks width wise (this is a personal preference but you can slice them thicker or thinner - it&#39;s up to you). The thicker they are the longer they will take to dry.

Drying: Preheat the oven to 90℃/194℉. Lay the sectioned sponge out onto a baking tray that&#39;s been lined with a rack, ensuring the tray isn&#39;t overcrowded. Place in the oven, with the door slightly ajar, using a cloth or wooden spoon, and dry for 6 hours or until fully dried (overnight can also be an option). Note: the rusks must be fully dried otherwise they&#39;ll slowly start to soften and stale.

https://www.youtube.com/watch?v=1kbSt0XoqC0

Detailed recipe available on www.thebigtastybite.com

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