[NEW] 💥 Rusks #

The real crack of the cookbook. I don’t have much of a sweet tooth, but these rusks do something else entirely. One bite and I’m back in my godmother’s kitchen in North Carolina - proof that the best treats are the ones that make you feel at home, wherever you are.

Ingredients #

Dry Ingredients #

• 650 g all purpose flour
• 300 g whole wheat flour
• 50 g or ½ cup wheat germ
• 60 g Baking Powder
• 15 g Salt
• 4 cups All Bran Flakes
• 2 cups old fashioned oats
• 1 cup raw sunflower seeds
• 1 ½ cup flaxseeds 
• 1 ½ cup raisins
• 1 cup dry unsweetened coconut
• 3 Weetabix blocks crumbled up

Butter mix Ingredients #

• 500g Butter
• 1 cup coconut Sugar

Wet Ingredients #

• 4 large Eggs
• 500 ml Buttermilk
• 125 ml Milk

Servings 70 rusks Prep time 1 hour Cooking time 6 hours

Directions #

1. Two oven baking pans required - about 20cmx25cm. Grease the baking pans - to stop them from sticking so much!
2. Preheat oven to 180°C (355°F).
3. Mix all dry ingredients in your biggest mixing bowl. 
4. Melt Butter in pot and add sugar, stir until sugar is dissolved. Cool down for a few minutes. 
5. Add Butter mix to dry ingredients. 
6. Beat Eggs, Buttermilk and Milk together and add to mixture - mix all until well combined.
7. Divide dough into the baking trays - press dough down and mark rusks with a sharp knife. (+- 5cm x 3cm) (I cut 35 rusks per pan)
8. Bake for 1 hour. 
9. Let cool in Baking trays. 
10. Cut rusks on marked lines and lift rusks out onto bigger trays or foil-lined oven rack. Lay rusks cut side down. There has to be some spaces between rusks.
11. Set oven to 135°C (275°F). Bake for 1 hour.
12. Set oven to 100°C (210°F). Leave rusks in oven for further 4 - 6 hours to dry out. 13. Switch oven off and leave rusks in oven to cool overnight. Store in airtight containers once totally cooled.