Wholewheat jam rusks

Name: Wholewheat jam rusks
Cook time: 35 min
Total time: 35 min
Yield: 35 servings
Cuisine: Bake
Ingredients: 500.00 g butter or margerine; 250.00 ml sugar; 125.00 ml jam smooth, apricot; 2.00 eggs whisked; 500.00 g flour self-raising; 15.00 ml Baking powder; 7.00 ml salt; 500.00 g flour wholewheat; 250.00 ml coconut

35 servings Cooking: 35 mins

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Starch

By Food24 November 03 2009

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Ingredients (9)

500.00 g	butter — or margerine
250.00 ml	sugar
125.00 ml	jam — smooth, apricot
2.00	eggs — whisked
500.00 g	flour — self-raising
15.00 ml	Baking powder
7.00 ml	salt
500.00 g	flour — wholewheat
250.00 ml	coconut

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Method:

Preheat the oven to 180 ºC. Spray an oven pan with non-stick spray.
Slowly melt the butter, sugar and jam, cool slightly and whisk in the eggs. Sift the self raising flour, baking powder and salt together and add the wholewheat flour and coconut. Add the butter mixture to the dry ingredients, stirring until well blended. Spoon the dough into an oven pan and mark into fingers.
Bake for about 30-35 minutes or until done. Turn out onto wire racks to cool. Break or cut into fingers and dry out at 100 ºC. Leave to cool and stare in an airtight container.
Makes about 35 pieces.