Start the day with these crunchy, tasty, health rusks. Dunk into tea or coffee or use to nibble on at any time of the day.
1½ – 2 cups (375 – 500ml) sugar
4 ½ cups (1,125ml) cake flour
4 ½ cups (1,125ml) digestive bran
2 tbsp (30ml) baking powder
1 ½ tsp (7,5ml) salt
¼ – ½ cup (60 – 125ml) seedless raisins (optional
1 cup (250ml) sunflower seeds
½ cup (125ml) pumpkin seeds
½ cup (125ml) linseeds and / or sesame seeds
½ cup (125ml) coarsely chopped nuts such as brazils, pecans or walnuts
400 g butter or margarine, melted but not hot
2 tsp (10ml) bicarbonate of soda
¼ cup (60ml) vinegar
1½ cups (625ml) milk
- Grease a large roasting dish (40 x 30 cm) with butter or margarine and pre-heat the oven to 180 ºC.
- Combine the dry ingredients in a large mixing bowl and make a well in the center.
- Mix the bicarbonate of soda and vinegar and add to the dry ingredients together with the melted butter. Mix well and turn out into the oven baking tray.
- Bake the rusks about 45 minutes or until firm to the touch and nicely browned but not too dark or dry.
- Allow to cool a few minutes before cutting into fingers.
- Pack slightly apart onto a baking tray and place into the oven with the door slightly open to allow moisture to escape. Keep the door open with a spoon if necessary.
- Dry out the rusks in a very cool oven set between 70 ºC for 5 to 6 hours or until completely dry.
- Store in airtight containers.
Makes about 50 rusks depending on size.
The rusks in the photo below are ready to be cut into fingers. It was made with a halved recipe in a large bread pan (40 cm x 12 cm).
