|500 g||butter — or margarine, melted|
|2||eggs — extra-large, whisked|
|1 kg||self-raising flour|
|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|
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.