Ginger & toasted sesame

Ginger & Toasted Sesame Rusk

Tired of making “the usual” rusks I decided to experiment. Inspired by the latest food combining trends, I drew on one of my favourite Asian combinations: ginger and sesame. In time I’ll try to evolve this recipe further to strengthen the toasted sesame flavour but for now these have received rave reviews from friends just as they are. See what you think and let me know.

500g (540ml) butter
250 – 300 ml brown sugar (the crystallized ginger adds sweetness)
2 large eggs, lightly beaten
500ml buttermilk
1kg wholewheat flour (or half white flour, half wholewheat)
15ml baking powder
1 cup finely chopped crystallized ginger
2 cups toasted sesame seeds

Spread sesame seeds in a single layer onto a baking sheet and toast at 350 (180) degrees until golden. Don’t let them brown too much in the oven as they continue to brown when removed from the oven. Tip: Shake the baking tray occasionally to prevent the ones that brown early from burning.

Melt the butter and sugar together in a saucepan.  Set aside to cool.  Add the eggs and buttermilk.

Mix the flour, baking powder, ginger, sesame seeds and 5ml salt together.  Stir in the egg mixture.  Press evenly into a large greased baking sheet.  Bake in preheated oven at 180 degrees for 45 minutes.

Cut in the pan according to Sharon’s Method I.  Dry out in a very low oven for about six hours.

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