This recipe is an adaptation of the Lynn Bedford Hall recipe for ‘Farmhouse Finger Rusks’. I’m making them today because my Mum is on her way to visit from Durban and these are her favourites. You can juggle the optional ingredients to your taste, I use all 4. This recipe makes dozens, depending on how thick you slice the fingers.
500 g self-raising flour 125 grams melted butter
5 ml salt 2 eggs
5 ml baking powder 250 ml (1 cup) buttermilk
250 ml (1 cup) sugar 90 ml oil
500 ml (2 cups) oats
60 ml currants (optional)
60 ml dried cranberries, chopped (optional)
60 ml sunflower or sesame seeds (optional)
60 ml chopped pecan nuts
Sift flour, salt and baking powder.
Mix in sugar, oats, currants, cranberries, sunflower or sesame seeds and nuts
Mix in melted butter
In a seperate bowl, whisk the eggs, buttermilk and oil, then add to flour mixture
Combine well, the dough should be squishy and soft.
Turn the dough into either a 26 x 9 x 7 cm loaf tin lined with baking paper or a 20 x 26 cm baking tin lined in the same way. Level the top with the back of a spoon dipped in hot water.
Bake the rectangular batch at 180° deg C for 45 mins, the loaf tin being deeper bakes for 1 hour. Test with a skewer to make sure that it is cooked through.
Cool before turning out, after turned out leave on a wire rack for an hour or 2, it must not be even slightly warm or crumbles when you cut the slices. For perfect finger shapes, cut off the crusty sides before cutting into thick slices, cut each slice into fingers. Arrange the fingers on a baking sheet lined with 2 sheets of baking paper. Dry out in a low oven about 100° C for about 3 hours turning at least once. When done, leave to cool in the oven before storing.