Delicious rusks for winter
In need of a baking project? Try this delicious spiced rusk recipe, and enjoy the warm scents drifting through your house…
Ingredients:
- Self-raising flour, 800 g
- Ground cinnamon, 1 T
- Mixed spice, 2 t
- Salt, 1 T
- Baking powder, 2 t
- Butter, 500 g, melted
- Buttermilk, 500 ml
- Free-range eggs, 2
- Rolled oats, 1 ½ cups
- All-Bran flakes, 1 ½ cups
- Brown sugar, ¾ cups
- Desiccated coconut, ½ cup
- Sunflower seeds, ½ cup
- Breakfast seed mix, ½ cup
- Flaked almonds, 100g
- Dried cranberries, ½ cup
- Flaked coconut, ½ cup
Method:
- Preheat oven to 180°C and grease 2 baking trays.
- In a large bowl, sieve the flour, ground spices, salt and baking powder. Fold in the seeds (we recommend ½ cup sunflower seeds & ½ cup breakfast seed mix) coconut, oats, brown sugar, almond flakes, All-Bran flakes and dried cranberries.
- In a separate bowl, combine the melted butter, buttermilk and eggs and mix until well combined. Mix into the dry ingredients and stir until a dough comes together.
- Transfer the mixture into the baking trays and slice with a knife or cutter if you have.
- Bake in the preheated oven for 1 hour, turning the tray half way.
- Remove from the oven and cut the rusks again. Reduce the oven temperature to 100°C.
- Spread the rusks out on baking trays and return to the oven for a 90 minutes, or until cooked through and dried. Allow to cool and harden and place in an airtight container.
* Delivers between 60 and 80 rusks, depending on how thick you spread and the width of your cut.
Not keen on baking?