Description
Buttermilk Rusks with Muesli and Coconut are golden, crisp, and full of crunch. A family recipe perfect for dipping into coffee or tea.
Ingredients
Units
Scale
- 5 cups cake flour
- 3 cups whole wheat flour
- 2 cups caramel sugar
- 2 tbsp baking powder
- 1 cup sunflower seeds
- 1 1/2 cups shredded coconut or oats
- 1 tsp salt
- 500 g butter, melted
- 2 eggs, beaten
- 2 cups buttermilk
- 2 tsp baking soda
- 3 cups nutty muesli
- 1 cup raisins
Instructions
- Preheat oven to 160°C (320°F).
- In a large bowl, mix cake flour, whole wheat flour, sugar, baking powder, sunflower seeds, coconut or oats, and salt.
- Rub the melted butter into the dry mixture until it looks like breadcrumbs.
- Stir in the beaten eggs.
- Dissolve baking soda in a little buttermilk, then add it to the mixture.
- Mix in the rest of the buttermilk and stir well.
- Fold in the muesli and raisins.
- Divide the dough into two and press evenly into greased rusk pans.
- Bake for 40–45 minutes, or until golden brown and cooked through.
- Let cool completely, then cut into fingers.
- Place cut rusks on a wire rack and dry in a cool oven just under 100°C (210°F).
- Once crisp, cool, and store in an airtight container.
Notes
Created, prepared, tried, and tested by Danielle Russell from SA Tasty Recipes – Saffas Daily Recipes
