South African Rusks (Dairy-Free & Egg-Free)

Ingredients

• 4 cups All-purpose flour
• 1 cup Whole wheat flour
• 1 cup Sugar
• 4 tsp Baking powder
• 1 tsp Salt
• 1/2 cup Coconut oil
• 1/2 cup Apple sauce
• 1 1/2 cups Almond milk
• 2 tsp Anise seeds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C.
2. 2In a large mixing bowl, combine the 4 cups of all-purpose flour, 1 cup of whole wheat flour, 1 cup of sugar, 4 teaspoons of baking powder, and 1 teaspoon of salt.
3. 3Add the 1/2 cup of coconut oil to the dry ingredients. Use your fingertips to rub the coconut oil into the flour mixture until it resembles coarse crumbs.
4. 4Pour in the 1/2 cup of apple sauce, 1 1/2 cups of almond milk, and 2 teaspoons of anise seeds. Stir gently with a spoon or spatula until the ingredients are just combined and no dry flour remains; avoid overmixing the dough.
5. 5Firmly press the entire dough mixture evenly into a 22.86 × 33.02 cm baking pan. Bake in the preheated oven for 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. 6Remove the pan from the oven and let the baked dough cool completely in the pan on a wire rack. Once cooled, carefully cut the dough into approximately finger-sized pieces.
7. 7Reduce the oven temperature to 95°C. Arrange the cut rusks in a single layer on a baking sheet. Bake for 45 minutes, turning each rusk halfway through the baking time, until they are completely dry and crisp to the touch.

Substitutions

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