Classic rusks

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Ingredients (14)

500 g	butter — or margarine, melted
2 tbsp	molasses
2	eggs — extra-large, whisked
1 kg	self-raising flour
1	Baking powder
1 tsp	salt
375 ml	soft brown sugar
2 cup	muesli — toasted
100 g	dessicated coconut
80 ml	pumpkin seeds
200 g	almonds — chopped
100 g	cashew nuts
100 g	macadamia nuts — chopped
500 ml	Buttermilk

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Method:

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.

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