ROMANY RUSKS

Taste like the shop bought rusks.

1 kg self raising flour
250 g baking margarine
2 eggs
2 teaspoons baking powder
60 ml vegetable oil
250 g coconut
40 g cocoa powder
300 g mixed baking chocolate white/brown
20 g salt
7 ml caramel essence
150 g Cremora
375 ml fresh milk

Melt margarine and baking chocolate together.
Mixed well. Mix all the wet ingredients together and add to the margerine mix.
Mix the rest of the dry ingredients together and add to the wet mix.
Mix everything together and let it rest for 15 minutes. Spread out evenly in sprayed a rusk tray (78 piece).
Bake for 30 minutes in a preheated oven at 180ºC.
Cut and dry for 3 hours at 120ºC with the oven door slightly open.

Recipe and photo: Neels Welsh