Classic rusks

Recipe from: 15 April 2013
rusks

Ingredients 14
Servings 12
Time 00:25

Ingredients

  • 500
    g
    butter - or margarine melted
  • 2
    Tbs
    molasses
  • 2
    extra large eggs - whisked
  • 1
    kg
    self-raising flour
  • 1
    Tbs
    baking powder
  • 1
    tsp
    salt
  • 375
    ml
    soft brown sugar
  • 2
    cup
    toasted muesli
  • 1
    bag dessicated coconut
  • 80
    ml
    pumpkin seeds
  • 2
    packets whole almonds - chopped
  • 100
    cashew nuts
  • 100
    g
    macadamia nuts - chopped
  • 500
    ml
    buttermilk
 

Method

05:00
 
Preheat oven to 180°C. Grease 3 small 18 x 9cm tins.

Beat together butter, molasses, buttermilk and eggs.

Combine dry ingredients and stir through butter mixture with a wooden spoon.

Pour dough into greased tins, pressing down evenly. Bake for about 40 minutes or until golden brown and cooked through. Leave loaves in tins for 15 minutes to cool before turning out on wire racks to cool completely.

Carefully slice and cut into thick rusk wedges. Reduce oven temperature to 90°C.

Arrange rusks on large baking sheets and dry for 3-4 hours or until crunchy.

Baking & Cooking is all taken care of this week with Pick n Pay, have a look at this week's specials.


This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.

 

Read more on: recipe  |  snacks  |  starch  |  baking
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.