munchies – My Whisk and I

This is a small batch of rusks and yields about 24 pieces.

250g butter, room temperature
250ml caster sugar
4 eggs
10ml instant coffee dissolved in 30ml hot water
10ml vanilla
10ml baking powder
250ml flour

Preheat your oven to 170℃ and line a 23cm loaf tin with baking paper.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment.
Beat together at high speed until creamy – scrape the mixture down once or twice in between mixing.
Add the eggs one at a time, waiting for it to be incorporated into the mixture before adding the next one.
Add the dissolved coffee and vanilla.
Add the baking powder and flour to a bowl and mix through.
Turn the mixer to a low speed and add two tablespoons of flour at a time, until you have no flour left.
Spoon the batter in to the prepared loaf tin and bake for one hour.
Cool the cake on a wire rack.

Slice the cake into rusk sizes: I like 2cm x 3cm.
Preheat your oven to 150℃ and line a baking sheet with baking paper.
Space the rusks evenly apart and place in the oven for 15 minutes. Flip the rusks over and bake for another 15 minutes.
Remove from the oven and cool completely.
Store the rusks in a glass container.

The recipe yields a small batch of around 16 small donuts. Feel free to double-up!!

80ml greek yoghurt
45ml lemon curd
10ml lemon zest
190ml self-raising flour
vegetable oil for deep frying
icing sugar

Add the yoghurt, lemon curd and zest to a mixing bowl and mix together.
Add about two thirds of the flour and mix through.
You should have a very thick, sticky dough.
To test the consistency, break off a piece and roll between your palms. If you can’t form a ball and the dough is too sticky, add sour flour, mix again and give it another try. You want as little flour as possible so that you produce a light, airy donut.
Scoop up 15ml of the dough with a measuring spoon and roll between your palms to make a ball.
Place the balls on a tray lined with baking paper.
Pour some vegetable oil about 5cm deep, into a small saucepan. Heat to 170℃.
Add the donuts to the preheated oil and fry in batches until golden brown.
Drain on kitchen paper.
Arrange on a serving plate and dust with icing sugar.

Tag: munchies

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