Crunchy Nutty Wheat rusks
|4 cup||flour — cake|
|50 ml||Robertson's baking powder|
|10 ml||Robertson's bicarbonate of soda|
|4 cup||flour — Nutty Wheat|
|1 cup||bran — wheat|
|2 cup||treacle sugar|
|500 g||mixed nuts — and seeds, roasted|
|2||eggs — extra large|
|500 ml||LANCEWOOD® Buttermilk|
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.