My favorite Rusk recipe, adjusted to what I can easily find and how we like it. Whole Wheat Rusks with Mixed Dried Fruits
1 c butter
1/3 c oil
2 c boiling water
2 c all purpose flour
2 tbsp baking powder
1/2 tbs salt
2 c whole wheat flour
1 c oatmeal
1 c granola (with or without nuts and fruits)
1/2 c coconut
1 c raisins, cranberries and blueberries
1/3 c sunflower seeds
1/4 c pumpkin seeds
3/4 c brown sugar
1/2 c white sugar
Preheat the oven to 350F. Grease a 11x17x1 inch cookie tray.
Melt the butter by adding the hot water to it, add the oil and set aside.
Sift the all-purpose flour, salt and baking powder together. Add the rest of the ingredients, up to the sugar and mix lightly.
Make a well in the dry ingredients, add the liquids and mix lightly.
Press into the greased baking tray, wet your hands with cold water to smooth the top. Cut into rectangles, it helps to dip the knife into boiled water or melted butter while cutting.
Bake in preheated oven for 40 minutes. Take out, let it cool slightly and cut it again. Wait until the rusks are completely cooled down. Transfer the rusks to 2 large cookie sheets or it can be put directly onto the oven racks.
Dry out for about 3 or 4 hours at 225F. Open the oven regularly so that steam can escape and it will fry out faster.
Prepared, tried and tested by: Haniki En Pieter Theron