How To make Mint Chocolate Rusks
1 1/3 c All-purpose flour; unsifted
1/3 c Cake flour; unsifted
3 tb Unsweetened cocoa powder
1 3/4 ts Baking powder
1/4 ts Baking soda
1/4 ts Salt
1 c Mint flavored chocolate chip
-s 8 tb Unsalted butter; softened
1 1/4 c Superfine sugar
3 Extra large eggs
1 tb Milk
2 ts Vanilla extract
4 oz Unsweetened chocolate
Melted & cooled Granulated sugar = or 3/4 lb chocolate glaze Recipe by: Baking for Gift Giving, Lisa Yockelson Preheat oven to 350 degrees. Remove the dividers from two 11 x 4 x 1 1/2-inch metal ice cube trays; butter and flour the trays. Sift the flours,
cocoa, baking powder, baking soda and slat. Toss the chocolate chips with 2 teaspoons of the sifted mixture. Cream the butter in the large bowl of an electric mixer on low speed for 5 minutes. Add the sugar and continue beating for 3 to 4 minutes. Add the eggs, one at a time, beating well after each addition. Blend in the milk, vanilla extract and melted chocolate. Blend in the sifted mixture on low speed. Stir in the chocolate chips. Scrape the batter into the prepared pans, dividing it evenly between them. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool each cake in the pan on a rack for 3 to 4 minutes, invert onto another rack and turn each right side up. Cool for 10 to 15 minutes. Cut each cake on the diagonal into about twelve 3/4-inch thick slices, using a sharp serrated knife. Arrange the slices on two jelly roll pans or cookie sheets. Bake the slices for 7 to 9 minutes, turn them over and continue baking for 7 to 9 minutes longer, or until firm. Remove the rusks to a cooling rack using a wide metal spatula. If you are finishing the cookies with granulated sugar, sprinkle some over each while they are warm. Cool completely. If you are using the chocolate glaze, dust off any crumbs adhering to the cookies with a soft pastry brush. Dip an end of a rusk in the glaze and hold it until it stops dripping, gently rocking the cookie from side to side. When the chocolate is on the point of setting, carefully place each rusk on a legth of parchment paper until the glaze firms up, about 20 minutes. To embellish the cookies further, you can dip the tip end of the glazed rusk in chocolate sprinkles; do this just before you place in on the parchment paper. Peel away the glazed cookies from the parchment paper. Store in an airtight container. Penny Halsey (ATBN65B). -----
How To make Mint Chocolate Rusks's Videos
10 Minuets Cold Dessert | No Baking | No Oven | No Gelatine, No Flour by Huma In The Kitchen
Learn how to make COLD DESSERT with only few ingredients, no baking, no oven, no gelatin very easy and delicious recipe.
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Professional Baker Teaches You How To Make BISCOTTI!
Biscotti is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: About 3 dozen
Prep Time: 20 minutes
Cook Time: 55 minutes
Ingredients
¾ cup (150 g) granulated sugar (caster sugar)
½ cup (125 mL) vegetable oil
2 large eggs
2 tsp (10 mL) finely grated lemon zest
¾ tsp (4 mL) pure almond extract
¾ cup (120 g) whole raw almonds
½ cup (65 g) dried cranberries
1 ¾ cups (265 g) all-purpose flour (plain flour)
2 tsp (10 mL) baking powder
½ tsp (2 mL) fine salt
½ tsp (2 mL) ground nutmeg
1 egg whisked with 2 Tbsp (30 mL) water, for brushing
Directions
1. Preheat the oven to 325 F (160 C) and line a baking tray with parchment paper.
2. In a large mixing bowl, whisk the sugar, oil, eggs, lemon zest and almond extract together. Stir in the almonds and dried cranberries.
3. Sift the flour, baking powder, salt and nutmeg in a separate bowl, add this to the wet mixture and stir until completely blended. Shape the dough into 2 logs about 12-inches long, place on the baking tray and pat down to flatten (you can flour your hands to prevent sticking). Brush the logs with the egg mixture and bake for about 35 minutes, until a rich golden brown. Cool the logs on the baking tray a little bit, but so they are still warm to the touch.
4. Using a serrated knife, slice the logs into cookies just over ½-inch thick. Place these back on the baking tray, leaving just a little space between them (you may need a second baking tray) and return them to the oven to bake about 20 minutes, until lightly browned. Remove from the baking tray to cool completely.
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How To Make Cretan Dakos ( Carob Rusk ) ????????| Stay Safe
How To Make Cretan Dakos ????????| Stay Safe
Cookoovaya, or the well-known Dakos with a twist!
(Cretan rusk with tomato, sour cream cheese, oregano and mint)
Ingredients:
1 big carob rusk crumbled,
1 tomato grinded,
5 tbsp sour cream cheese,
3 cherry tomatoes,
2 tbsp olive oil
mint, to taste
fresh oregano, to taste
flower of salt, to taste
Method:
Marinate the grinded tomato with olive oil, salt, mint and fresh oregano. Use a cooking ring and create 3 layers of crumbled rusk, grinded tomato and sour cream cheese. Repeat with 3 more layers. Smooth out your top sour cream cheese layer and garnish with the sliced cherry tomatoes and some fresh mint leaves. Remove the cooking ring, add some drops of fresh olive oil and your Dakos is ready to be served!
Suggested pairing: Mandilari Rose PGI
Location : Cellar @ Lyrarakis Wines , Alagni , Crete , Greece
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LEAN GIRL Low Calorie High Protein Rusk Recipe | Guilt Free SA Favourites
The Lean Girl Kitchen Coach Recipe Hub: ????
Low Calorie High Protein Rusk Recipe ????
Move over OUMA - The Lean Girl Rusk Is here ????
There is something so wonderfully comforting about a crunchy rusk dunked into your favourite hot drink on a cold winter's day!
The rusk has to be one of my most requested recipes to date so I am beyond excited to bring you my LEAN GIRL low calorie high protein rusk which comes in at only 73 calories with an impressive 6g of protein per rusk!
This means your afternoon rusk and tea can be enjoyed guilt-free - knowing that these babies are now only low calories (which means TWO for YOU ????) but they are also going to help you to hit that all important daily protein goal to build that lean sexy muscle!
The recipe makes 14 rusks and is therefore the perfect meal prep idea to make on the weekend and enjoy all week long as a sweet high protein snack beside your tea or coffee.
I cannot wait for you to try these glorious golden bites of goodness so please don't forget to tag me in your yummy creations and let me know if they were worth the wait!
Remember that you can find all my recipes inside my Ultimate LEAN GIRL Recipe Hub - The Kitchen Coach! Your meal planning bestie for fat-loss!
#LowCalorieRusks #SouthAfricanRecipe #LeanGirlMealMakeover
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The Early Dip | Ouma Rusks
How do you dip your Ouma Rusk? The Early Dip was one advert made by Tomfoolery TV for an Ouma Rusks campaign focused on reigniting the love for Ouma.
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