Sugar-free date rusks

Recipe from: 3/4/1999 12:00:00 AM
Ingredients 11
Servings 70
Time

Ingredients

  • 250
    g
    dates, shredded
  • 250
    ml
    water
  • 500
    g
    cake flour
  • 500
    g
    wholewheat flour
  • 50
    ml
    baking powder
  • 10
    ml
    cream of tartar
  • 5
    ml
    salt
  • 400
    g
    butter or margarine
  • 6
    Weet Bix biscuits (salt and sugar-free), crushed
  • 500
    ml
    buttermilk
  • 2
    extra-large eggs, whisked
 

Method

4 hours
 
Preheat the oven to 180 ºC and spray a 24 cm square tin with non-stick spray or grease with margarine. Boil the dates in the water until soft and cool slightly. Mix the dry ingredients and rub in the butter until the mixture resembles coarse mealie meal. Stir in the Weet Bix. Beat the buttermilk and eggs and add to the dry ingredients along with the dates. Mix well (add a little water if the mixture is too dry) and turn into the prepared tin. Bake for 50-60 minutes until done and pale brown. Turn out and cool completely. Cut into fingers and dry out at 100 ºC for about 3 hours. Makes about 70 rusks.
 

Read more on: bake  |  fruit
 

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