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The one downside of rusks is that you need to time your dunk-time perfectly. Perhaps, like Jaco, you don’t want the bottom half of your rusk to break off when you get distracted while dunking. Which is why he likes these egg-free buttermilk rusks; they are dense, and less likely to splash into your coffee.

Chocolate brownies are a convenient source of chocolate. With chocolate being the most important of the five food groups, you ought to plan your day carefully so that you do not get caught without it during either morning or afternoon tea. The problem with chocolate brownies, of course, is that they are at their fudgy best when you take them out of the oven, but we found it works well to eat half of it on the spot, and the rest a bit later.
Custard and almonds add a delicate flavour to rusks.The original recipe for custard and almond rusks appeared in Woman's Value, back in 1998. It is about time to put it under people's noses again, so here's Marietjie's version, which introduces just a hint of spice.
Here is a classic recipe for coconut ice, but with a modern tweak.Marietjie's mother got the recipe from Aunt Hetty Gouws. Aunt Hetty used a drop of red food colouring for the pink coconut icing, but because we avoid artificial food colouring when we can, Marietjie experimented with natural freeze-dried raspberry powder, with excellent results.
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