Elize’s rusks

Name: Elize's rusks
Yield: 60 servings
Cuisine: Bake
Ingredients: 1.00 kg flour self-raising; 120.00 g flour cake; 10.00 ml Baking powder; 5.00 ml salt; 120.00 g bran; 50.00 g coconut; 150.00 g raisins seedless; 350.00 g margarine; 500.00 ml Buttermilk; 300.00 g white sugar; 3.00 eggs beaten

60 servings

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starch

By Food24 November 03 2009

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Ingredients (11)

1.00 kg	flour — self-raising
120.00 g	flour — cake
10.00 ml	Baking powder
5.00 ml	salt
120.00 g	bran
50.00 g	coconut
150.00 g	raisins — seedless
350.00 g	margarine
500.00 ml	Buttermilk
300.00 g	white sugar
3.00	eggs — beaten

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Method:

Preheat the oven to 180 ºC (350 ºF).
Sift the first 4 ingredients together, add the bran, coconut and raisins and mix.
Heat the margarine, buttermilk and sugar and stir until the sugar has dissolved.
Beat the eggs and add to the margarine mixture. Add to the dry ingredients and mix well.
Shape into balls and arrange in 3 greased 23 x 13 x 7 cm pans.
Bake for about 45 minutes or until a testing skewer comes out clean. Turn out on a wire rack, allow to cool slightly and break into pieces. Dry at 100 ºC (200 ºF).