Home made rusks always make me think of my sister Debbie. When we were younger and still living at home Debs was always in the kitchen baking something delicious for the family. One of my favourite things she used to make was rusks and there’s something so homey and comforting about home made rusks. These ones have so many delicious goodies in them!
1 Kg self-raising flour
15ml baking powder
375g cold butter, grated
4 Cups digestive bran
1 and 1/2 cups (375ml) cranberries or raisons
100g pecan nuts, chopped
1/2 (125ml) Cup sunflower seeds
1 Cup (250ml) mixed seeds (sesame, pumpkin, poppy, linseed)
3 extra large eggs
1 and 1/2 cups (375ml) sugar
2 Cups (500ml) buttermilk
1/2 cup (125ml) canola oil
– Preheat the oven to 180 C. Sift the flour, baking powder and salt into a large bowl. Rub in the butter.
– Stir in the bran, cranberries, nuts and seeds. Whisk the eggs and sugar together until light and fluffy. Add the buttermilk and oil.
– Add this mixture to the dry ingredients and mix together well. Shape into balls and arrange in a deep, 30-cm square baking pan.
– Bake for 45 – 50 minutes or until a skewer inserted comes out clean. Leave to cool in the pan for 30 minutes before turning out and allowing to cool completely.
– Once completely cool, use a knife to separate the rusks, place on a clean baking tray and allow to dry out at 70 C for 4 – 5 hours, or overnight. (overnight is better)
Makes 30 – 40