KitchenCoZa

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S1 Ep7 / Boerekos Karringmelkbiskuit

EPISODE 7: RECIPE

Boerekos Karringmelkbiskuit

STEP 1 – Dry ingredients

  • Sift together flour and salt.
  • Add the sugar and give a good stir.
  • Rub in butter until it resembles breadcrumbs.
  • Grease two loaf tins with a little oil or butter.
  • Make a well in the centre and add the eggs and then the buttermilk.
  • Mix to form a thick scone-like textured dough.
  • Roll into balls and place into the greased tins.

STEP 2 – Baking

  • Bake at 190 – 200 °C until risen and golden brown, about 1 hour.   Turn out of pan and cool completely before breaking into rusks.
  • Break into rough shapes.
  • Turn down the oven to 100°C and return to the oven overnight or for about 6 hours.
  • You can store these for months.
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Boerekos Karringmelkbiskuit

INGREDIENTS

  • 5 cups PnP self-raising flour
  • Pinch PnP salt
  • 250ml PnP sugar
  • 250g PnP butter cubed and at room temperature
  • 10ml PnP sunflower oil for greasing tin – can use butter
  • 2 large PnP eggs
  • 250ml PnP buttermilk

Ingredients for variants:

  • Muesli
  • Aniseed
  • Nuts
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SEASON TWO

SEASON ONE

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