LUXURY SEED AND FRUIT RUSKS
Hierdie is my eie resep, geniet dit baie.
- 1 kg self-raising flour (depending on the temperature of the butter, you may need to add some more flour later)
- 5 cups digestive bran
- 10 ml cream of tartar
- 10 ml baking powder
- 5 ml salt
- 1,5 cups sugar
- 1,5 cups mixed seeds (I use sunflower seeds, pumpkin seeds, linseeds, poppy seeds and sesame seeds)
- 100 g flaked almonds
- 100 g sultanas
- 100 g dried cranberries
- 500 g butter
- 3 extra large eggs
- 500 ml buttermilk
Preheat oven to 180 ºC.
Mix all the dry ingredients together (including fruits and seeds).
Melt the butter – not too hot.
Beat the eggs together.
Mix melted butter, eggs and buttermilk together and knead into the dry ingredients.
Press into a well-buttered pan and cut the rusks.
Bake for 30 minutes.
As soon as it comes out of the oven, cut the rusks again along the cutting lines.
Leave to cool in the pan.
Once they are cool, pack the rusks onto oven racks and dry overnight at 70 ºC.
Note:
These quantities are sufficient for a 50 x 35 cm rusk pan.
Recipe and photo: Erica Cosijn
Category:
This recipe is highly recommended, is easy to make and dries well. It has become a firm favourite in our household. I have even had to bake batches to send to my brother elsewhere in New Zealand where we also live.
The first recipe I have not felt it necessary to make changes either. Thank you so much for making it available for others to enjoy as well.