Muesli and buttermilk rusks

By admin
02 August 2011

Makes about 70.

500 g butter or margarine, melted

25 ml molasses

500 ml buttermilk

2 eggs, whisked

1 kg self-raising flour

15 ml baking powder

5 ml salt

400 ml soft brown sugar

750 ml muesli

200 ml coconut

80 ml pumpkin seeds

100 ml whole almonds, half roughly chopped

Preheat the oven to 180 °C.

Grease 3 small (18 x 9 cm) loaf tins.

Cool the melted butter or margarine slightly before beating in the molasses, buttermilk and eggs.

Mix the dry ingredients and add the butter mixture, stirring with a wooden spoon to mix.

Turn the dough into the greased tins, pressing it down evenly.

Bake for about 45-50 minutes or until golden brown and done.

Leave the rusks to cool in the tins for 15 minutes before turning out on wire racks to cool completely.

Carefully cut or break into pieces and dry as described below.

TO DRY RUSKS

Preheat the oven to 90 °C.

Arrange the rusks on large baking sheets and dry for 3-4 hours.

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