Homemade rusks

Prep: 20 mins, Cooking: 1 hr
Rate this recipe
Strike a balance between comfort-snacking and decadence.

By The Muddled Pantry July 31 2014
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Ingredients (11)

1.25 kg flour — self-raising
5 cup flour — bran
100 g raisins — or dates
500 g butter
500 ml LANCEWOOD® Buttermilk
salt
1.5 cup sugar
2 eggs
1/2 cup pumpkin seeds
1/2 cup sunflower oil
sesame seeds — and flax seeds
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Method:

* Please note, in addition to cooking time, this recipe requires +- 8 hours drying time in the oven on a low heat.

Preheat oven to 180°C.

Melt the butter and sugar together.
Beat in the eggs.
Stir in the buttermilk.

Mix in all the remaining dry ingredients, except for the sesame/flax seeds.                                   

On a lined baking tray, shape dough into a rough rectangle.

If using, sprinkle the dough with the sesame/flax seeds.

Bake for 45 minutes to an hour.

Reduce the oven to 100°C.

Once cool, cut/break the cooked rusk dough into pieces.

Dry in the oven for 8 hours on low heat.

Recipe reprinted with permission of The Muddled Pantry. To see more recipes, click here.



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