YASMEEN’S MUESLI RUSKS
- 125 g butter
- 1 egg
- ¼ cup of buttermilk
- ½ teaspoon of vanilla essence
- ¼ cup sugar
- 2 cups self raising flour
- 1 teaspoon baking powder
- 1 cup of muesli
Melt butter, mix in egg, buttermilk, sugar and vanilla essence.
Add the rest of dry ingredients.
Spoon into a prepared rusk pan and make level.
Bake at 180°C for 20 minutes.
Take it out. Switch the oven off.
Cut into rusks, pack on the oven rack and place back in the warm oven overnight to crisp.
I usually make mine at night and leave it in the oven overnight. Pack in an airtight container.
Recipe and photo: Yasmeen Ibrahim