Name: Crunchy Nutty Wheat rusks
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 80 servings
Cuisine: Bake
Ingredients: 4 cup flour cake; 50 ml Baking powder; 10 ml Bicarbonate of soda; 10 ml salt; 4 cup flour Nutty Wheat; 1 cup bran wheat; 500 g butter; 2 cup treacle sugar; 500 g mixed nuts and seeds, roasted; 2 eggs extra large; 500 ml Buttermilk; 10 ml vinegar

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Ingredients (12)

4 cup	flour — cake
50 ml	Baking powder
10 ml	Bicarbonate of soda
10 ml	salt
4 cup	flour — Nutty Wheat
1 cup	bran — wheat
500 g	butter
2 cup	treacle sugar
500 g	mixed nuts — and seeds, roasted
2	eggs — extra large
500 ml	Buttermilk
10 ml	vinegar

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Method:

Preheat oven to 180°C.

Grease a 24cm x 34cm oven pan.

Sift flour, baking powder, bicarbonate of soda and salt together. Add nutty wheat and wheat bran and stir to combine.

Rub the butter into the flour mixture above until the mixture resembles bread crumbs.
Add your pre-roasted mixed nuts and seeds.

In a separate bowl beat your buttermilk, sugar, vinegar and eggs.
Fold into your flour mixture until just combined and there are no traces of loose flour.

Press the mixture into the greased pan and bake until golden brown and a skewer inserted into the centre of the mixture comes out clean.

Remove from the oven and allow a few minutes for the pan to cool before removing the rusk cake.

Remove from pan and cut into finger sized rusks (or larger if you prefer)
Pack loosely into oven trays (works best on cooling racks inside the trays) and dry out overnight in a 50-70°C oven.

Your rusks are done when they are dry and crunchy all the way through.

Recipe reprinted with permission of Styled Fresh. To see more recipes, click here.