Classic rusks

12 servings Prep: 25 mins, Cooking: 5 hrs
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Few things spell "comfort" quite like a cup of coffee and a rusk.

By Food24 April 15 2013
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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 Robertson's 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 LANCEWOOD® 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.

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.

 



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Comments 1

  1. Claire van Rooyen says:

    2 cup muesli — toasted
    1 dessicated coconut
    80 ml pumpkin seeds
    2 almonds — chopped
    100 cashew nuts
    100 g macadamia nuts — chopped
    500 ml buttermilk

    Please confirm the above:
    1 ??? dessicated coconut
    2 ??? almonds – chopped
    100 ??? cashew nuts

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