Beskuit (Rusks) africa INGREDIENTS 2 cups unbleached white flour 2 cups whole-wheat bread flour, coarsely ground if possible 1/3 cup sugar 1/2 teaspoon salt 2 teaspoons baking powder 1 teaspoon cinnamon 1/2 cup melted butter 2 eggs 3/4 cup buttermilk 2 teaspoons pure vanilla extract 2 teaspoons pure almond extract Preheat oven to 400 degrees. Throughly mix the dry ingredients in a large mixing bowl. Combine wet ingredients, pour then into the dry ingredients and stir until you have a soft dough, similar to biscuit dough. Turn the dough onto a well-floured surface and roll or pat it to about 1/2-inch thickness. Cut the dough into even rectangles. Bake the rusks about 2 inches apart on a buttered baking sheet for about 25 minutes or until the tops are crisping and browning a little. Now, eat a few "soft" rusks warm from the oven! Loosely pile the rusks on a baking sheet and keep them in a 250 degree oven all day or all night, at least 12 hours, to dry. The finished rusks should be very hard and dry. Cool and store in an airtight container. Rusks will keep for weeks.