It has been so cold this past weekend and it doesn’t seem to be letting up just yet, especially for the Cape area, so I decided that Rusks would be an ideal recipe. I make these rusks in winter and they are a real favourite, especially with my husband. Our tea time at night wouldn’t be tea time without one of these rusks plus they are fantastic for grab and go in the mornings when you are in a rush. Maybe I should just say they are FANTASTIC at any time.
These Health Rusks are really easy to make, the drying time is the only long process in this recipe.
1 kg self-raising flour
2 tsp (10ml) salt
2 tsp (10ml) baking powder (optional) (I have tried the recipe with & without and works well both ways)
2 cups (500ml) brown sugar
2 cups (500ml) rolled oats
3 cups (750ml) all bran flakes
2 cups (500ml) sunflower seeds
2 cups (500ml) buttermilk
500g butter, melted
1. Mix all the dry ingredients together. Use a large bowl (I have made the mistake once before, make sure it is a large bowl)
2. In a separate bowl beat the eggs and buttermilk together. Add to the dry ingredients.
3. Melt the butter over the stove or in the microwave. Add to the dry ingredients.
4. Mix all the ingredients to form a dough.
5. Spoon into a large rusk tin or deep baking tin or 3 loaf tins. Spread out evenly in the baking tins.
***Tip: Cut into rusks before you bake them, much easier to break/separate after***
***Tip: If you are going to make rusks a lot just like I do, invest in a Rusk tin, they are fantastic, just the right size for this recipe and it cuts the rusks the same size***
6. Bake at 180 C for 1 hour.
7. Dry out the rusks in a cool oven (+/- 100 C) for 4 hours, or overnight in the warming tray.
***Tip: The drying time depends on your oven. Convection ovens should take the 4 hours other ovens will take longer to dry***