Breakfast rusks


Ingredients 14
Servings 40
Time

Ingredients

  • 230
    g
    margarine
  • 400
    g
    sugar
  • 3
    extra-large eggs
  • 50
    ml
    peanut butter
  • 5
    ml
    vanilla essence
  • 10
    ml
    bicarbonate of soda
  • 250
    ml
    milk
  • 240
    g
    cake flour
  • 10
    ml
    baking powder
  • pinch of salt
  • 160
    g
    coconut
  • 160
    g
    oats
  • 120
    g
    breakfast cereal flakes
  • 50
    g
    peanuts, finely chopped
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Grease one 37 x 13 x 10 cm loaf tin with margarine. Cream the margarine and sugar together. Add the eggs one by one, beating well after each addition. Add the peanut butter and vanilla essence and mix well. Dissolve the bicarbonate of soda in the milk and add Sift the cake flour, baking powder and salt together. Add the remaining ingredients, mix and add to the margarine mixture. Blend. (Add a little more milk if the dough is too dry.) Turn the mixture into the prepared tin and bake for about one hour or until a testing skewer comes out clean when inserted into the centre of the rusk mixture. Cool, slice into fingers and dry at 100 ºC (200 ºF). Makes about 40 rusks.
 

Read more on: bake  |  fruit
 

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