Seed and oat rusks
| Recipe By: | Prue Leith Chef's Academy |
| Serves: | 34 rusks |
Ingredients
- 500 g desiccated coconut
- 120 ml low fat milk
- 115 ml canola oil
- 540 ml low fat plain yoghurt
- 4 eggs
- 90 g brown sugar
- 95 g unsalted butter
- 1 cup dried apricots, chopped
- 1 1/2 cups mixed seeds
- 50 g sunflower seeds
- 1 cup rolled oats
- 4 cups Woolworths bran flakes
- a pinch salt
- 30 ml baking powder
- 60 g digestive bran
- 1 kg self-raising flour
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Heat the oven to 180°C.
- Mix all the dry ingredients in a large mixing bowl.
- Melt the butter in a pot and add the sugar then stir until the sugar has dissolved. Cool down for a few minutes.
- Add the butter mixture to the dry ingredients.
- Beat the yoghurt, eggs, oil and milk together and add to the mixture. Mix until well combined.
- Press the dough into a greased baking tray, depending on the size, two trays might be needed. Mark the rusks with a knife 5cm lengthwise and 3cm in width.
- Bake rusks for one hour then remove from the oven and allow to cool slightly.
- Turn the oven down to 110°C.
- Cut the rusks on the marked lines and lift them out onto a baking sheet. Leave a little space between the rusks. Dry rusks in the oven for one and a half hours or until very dry and crunchy.
- Remove from the oven and allow to cool.
- Store in an airtight container.
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