This is my aunt Ginny’s recipe for seedy, nutty breakfast rusks. They’re perfect for dipping in tea or coffee and are a great healthy-ish afternoon snack. They keep well if you store them in an airtight container.
Ingredients :
* 6 cups white flour
* 2 cups whole wheat flour
* 7 tsp baking powder
* 2 tsp salt
* 2 cups sugar
* 1 cup sunflower seeds
* 3 cups all bran flakes
* 1 cup chopped pecan nuts (optional)
* 500 ml buttermilk or plain yoghurt
* 250 ml oil
* 300 g butter
* 3 free-range eggs
Mix all the dry ingredients together, and melt the butter and allow to cool. Beat the eggs.
Mix the wet and dry ingredients together to make a dough. Divide the dough in half and flatten in two roasting pans that have been lined with tinfoil and greased. Cut the dough into rusk-sized shapes before placing the tins inside the oven to cook for 1 hour at 160 C.
Once cooked, the rusks need to be lifted and placed upright in the roasting pan and returned to the oven at 100 C for a further 2 hours. Turn off the oven and leave the rusks in there overnight so that they are able to dry out well.
