Naartjie Chocolate Chip Rusks

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    Ingredients

    1 cup STORK White Margarine, at room temperature
    2⁄3 cup light brown sugar
    1⁄3 cup condensed milk
    1 large egg
    1 cup buttermilk
    3 cups cake flour
    1 Tbsp baking powder
    1⁄3 cup milk powder
    1⁄2 tsp fine salt
    Rind of 2 naartjies
    1 cup chocolate chips

    Step by step method

    1. 1. Preheat the oven to 175°C. Grease and line a 23cm × 33cm baking pan.
    2. 2. In a large bowl, cream margarine, sugar, and condensed milk for 2 minutes.
    3. 3. Add the egg, naartjie rind and buttermilk. Mix until mostly combined.
    4. 4. Add flour, baking powder, milk powder, and salt. Stir until fully incorporated — the batter will be thick and slightly sticky.
    5. 5. Fold in the chocolate chips.
    6. 6. Press the batter evenly into the prepared tin.
    7. 7. Bake for 45 minutes or until golden and a skewer comes out clean. Allow to cool.
    8. 8. Slice into rusks (suggested: 4 rows lengthwise × 7 rows widthwise).
    9. 9. Arrange on a wire rack over a baking tray. Dry in a 100°C oven, door ajar, for 2–6 hours or until crispy and no longer moist.
    10. 10. Store in an airtight container for up to 2 months.