This recipe was given to me by my friend Marinda Schouwstra. She is one of the gutsiest, honest and intelligent people I know but famously claims not to be able to cook even an egg! (Her children have confirmed this with various, hilarious stories over the years! Thanks for those Ciska-Marie!!)
These rusks are healthy, delicious and as easy as one, two, three. Simply mix up all the ingredients and bake....really!!
900g self raising flour
315ml brown sugar
300g All Bran flakes or any other bran cereal
190ml raisins
190ml peanuts
250ml coconut
5ml salt
10ml baking powder
4 large eggs, if you think they might be medium add another one
500ml buttermilk
500ml butter, melted
Preheat your oven to 180℃.
Grease a roasting tin of about 37cm X 27cm.
Mix the flour, sugar, cereal, raisins, peanuts, coconut, salt and baking powder in a large mixing bowl. Set aside.
Add the eggs to another mixing bowl and give them a whisk to break them up.
Add the buttermilk and the melted butter to the eggs and whisk together.
Add the wet mixture to the dry mixture and mix through. At this stage it will look as though you might not have enough moisture but keep turning the ingredients until all the dry spots of flour are covered.
Spoon the rusk mixture into the prepared tin and press it down with the palm of your hand. This is important as the final rusk will be very brittle if not compressed at this stage.
Put the roasting tin into the oven and bake for one hour.
Remove the rusk mixture and allow it to cool completely in the tin.
Gently cut into finger sized portions with a serated knife and pack the rusks 1cm apart on a flat baking sheet.
Dry in an oven set at 50℃ for about 3 hours, leaving the oven door slightly ajar.
Let the rusks cool before storing in a glass container.
Commentaires