Saturday, April 21, 2007

Parmesan and Basil Rusks

Yesterday I made a savoury version of the Sarf African Rusks.
I made it with Izani in mind. I think it's a good way to sneak in some fibre into his diet.
okay, first the recipe, even thought it's not really that different from the sweet version.

Parmesan and Basil Rusks

1.5 cups all purpose flour
1.5 cups wholewheat flour
3 heaped teaspoons baking powder
1 cup grated parmesan cheese
2 tablespoons dried chopped basil
a pinch of salt

125grams cold butter
1 egg beaten
360grams Labneh or sour cream

Mix all the dry ingredients in a big bowl. Rub butter into the dry mix to form breadcrumbs.
Beat the eggs. Add eggs into the crumb mix bit by bit. Then add the Labneh/sour cream into the mix, a spoon at a time, making sure it is well mixed each time. Mix/Knead until the dough forms a ball and does not stick to the bowl.
Turn dough into a 5" by 8" cake tray and press to form a uniform flat shape.
Bake in a preheated oven @350F for 45 minutes.
Take out and let cool, then cut into finger sized pieces.
Arrange on a flat cookie sheet (or line your oven wire rack with aluminum foil and arrange right on the rack). Set oven to the lowest heat possible and let fingers dry out overnight.

The house smelled so yummy when the rusks were in the oven!
It turned out yummy too. The parmesan taste wasnt so strong and once in a while you'd get a taste of the basil which give it a little kick. Next time i'm gonna try with different savoury ingredients and herbs.. Maybe add chicken stock granules and parsley?
Today I had these rusks dunked inside a bowl cream of mushroom soup. Say it together now: Yummeh!

The little amateur entrepeneur in me is wondering: would this be a saleable item?
Kalau buat business, rasa-rasanya laku tak? Ada ke orang nak beli roti keras ku?
Would you buy my rusks?

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