Muesli rusks

Food24
24 servings Prep: 20 mins
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By Independent Contributor January 18 2018
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Ingredients (8)

500 g flour — self-raising
5 ml salt
5 ml Robertson's baking powder
250 ml brown sugar
390 g basic muesli
1 eggs
250 ml LANCEWOOD® Buttermilk
250 g butter — melted
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Method:

For the basic muesli recipe, click HERE

Preheat the oven to 180 °C.

Grease a deep roasting dish.

Sift the flour, salt, baking powder and sugar into a large mixing bowl.

Stir in the muesli.

Beat the egg and buttermilk together, and then add the melted butter.

Combine the wet and dry ingredients to form a soft dough. The dough should have a dropping consistency.Spoon into the prepared roasting dish and bake for 1 hour.

Remove from the oven and turn the oven temperature down to 110 °C.

Allow to cool in the dish for about 20 minutes before turning out onto a cooling rack to cool completely. Cut into rusks.

Place the cut rusks onto a cooling rack and return to the oven for a further 4–6 hours until completely dried out.

Enjoy every time you make a cuppa.

Recipe extract from ‘Everyday’ by Lisa Clark, published by Penguin Random House South Africa.

 

 

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Also try: 

Low carb orange, poppy seed and almond rusks

Pre-heat the oven to 180°C. Line a 18cm x 18cm square tin with baking paper. Place the butter and xylitol in a saucepan. Heat over low heat until melted. Allow to cool. Combine with the rest of the ingredients and mix until smooth. Pour into the prepared tin and smooth out the top.



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