ALL BRAN RUSKS
Ek gebruik die resep met groot suskes, ek gebruik margarien ipv botter, ek verdeel die baksel in twee bakke en ek sit nie altyd neute in nie. Maklik en heerlik.
- 500 g butter
- 1¾ cups sugar
- 2 cups (500 ml) buttermilk
- 1 teaspoon lemon juice
- 3 large eggs
- 1 kg selfraising flour
- 2 teaspoons baking powder
- 1 teaspoon (5 ml) salt
- 6 cups (240 g) All-Bran wheat flakes
- 1¼ cup (100 g) uncooked oats
- ½ cup (100 g) chopped pecan nuts or chopped almonds
- Optional:
- Reduce All-Bran to 4 cups and add 2 cups of muesli
Melt the butter and let it cool down. Beat eggs, sugar and buttermilk into the melted butter.
Sift the selfraising flour, baking powder and salt together. Add the All-Bran, uncooked oats and pecan nuts to the dry ingredients.
Add wet ingredients to dry ingredients and mix well.
Ladle in a large oven pan (330 x 280 mm), lined with foil or baking paper.
Bake for 25 minutes in an oven of 200°C.
Reduce the heat to 180°C for another 25 minutes or more, until golden brown.
Cool slightly before turning the tin out and let it cool down.
Slice into slices and then cut into fingers.
Place the fingers on a drying rack and dry in the oven at 80°C until the rusks are dry, crunchy and brittle.
After they have cooled down, place in an airtight container.
Recipe and photo: Elzette Cyster-Human
