Rusks ready for breakfast on this typical Autumn morning.This year I dried out the Rusks overnight in my Food Dehydrator
500g whole wheat self raising flour
1 ml salt
1 tsp baking powder
1 cup Demerra sugar( brown sugar)
1/2 cup slivered almond( you could use any other nuts)
1/4 cup melon seeds( you could use Sunflower seeds)
1/2 cup muesli
1/4 cup desiccated coconut
1 cup crushed cornflakes
250g butter melted
1 cup buttermilk
1 tsp vanilla essence
Preheat oven to 180’C
Mix all the dry ingredients in a large bowl and add the melted butter
Beat together the vanilla essence, egg and buttermilk
Add to dry ingredients and mix well
Press mixture into 2 greased pans and bake for about 45 minutes.
Cool slightly cut and return to the pan.
Reduce the temperature to about 75’C and allow to dry out for about 4-5 hours , turning occasionally.
Store in an airtight container once cooled down completely
Recipe Credit: rainbowgr
Adapted, prepared, tried and tested by: Preshana Singh