Ingredients
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250 g softened Butter
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180 ml Canola Oil
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250 ml Agave Nectar
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2 large Egg
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600 ml Buttermilk
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140 g whole- Wheat Flour
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30 g digestive Bran
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180 g toasted Coconut
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80 g Omega Seed
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100 g ground Almonds
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1 kg self-raising Flour
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5 ml Salt
Directions
There is nothing better then starting your day with a cuppa and a rusk. Not just any old rusk, but something deliciously wholesome and home-made. Luckily I’ve always had a steady supply of my gran’s famous rusks at hand. My number 1 breakfast bake.
Steps
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1
Done
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Line the base of a large baking tray with greaseproof paper and grease the sides of the tray. Preheat the oven to 180 °C. |
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2
Done
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To make the RusksIn a large mixing bowl, cream together the butter, oil and agave nectar. Add the eggs one at a time, beating well after each addition. Beat in the buttermilk until combined. Add the dry ingredients and mix well to form a soft dough. Press into the baking tray and bake for 1 hour or until golden and a skewer inserted into the centre comes out clean. |
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3
Done
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Remove the rusks from the oven and turn out onto a wire rack. Leave to cool completely, then using a bread knife cut into your desired shape and size. Preheat the oven to 100 °C. Arrange the rusks on two baking trays and place back into the oven for 4–6 hours (turning them over half-way through the drying time) or until dried out. |
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4
Done
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Store in an airtight container, out of the sun. |
