Heritage Day Rusks
Issued by Caro Communications - Sep 19th, 10:00
Rusks are always a winner, especially when dipped in tea or coffee. While South Africans around the world yearn for the well-known South African boxed rusks, there’s something special about home-made rusks.
7 cups self-raising flour
1½ cups sugar
5 cups All Bran flakes
1 cup sunflower seeds
1 cup mixed seeds eg, linseeds, poppy seeds
½ cup raisins
½ cup coconut flakes
1 teaspoon baking powder
1 teaspoon salt
3 eggs, lightly whisked
2 cups buttermilk
2 cups butter, melted
Preheat the oven to 180C and grease a large oven dish with butter.
Mix all the dry ingredients together in a large mixing bowl.
Make a big hole in the centre and add the eggs, buttermilk, and butter.
Mix well using a wooden spoon or your hands until it forms a dough.
Place the dough into the oven dish and press evenly.
Bake for 30-40 minutes or until golden brown.
Once ready, remove from the oven and immediately turn out on a working surface.
Cut into finger shapes and place them back onto the oven dish.
Dry in a 100C oven overnight or for at least 8 hours, leaving the oven door slightly open for moisture to exit.
Store in an airtight container.
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