CRISPY CRUNCHY WHEAT RUSKS
Make about 80 rusks, depending on size
You will need:
6 x 250 ml (840 g) cake flour
750 ml (450 g) Nutty wheat
50 ml baking powder
10 ml bicarbonate of soda
10 ml salt
500 ml (400 g) sugar
500 g butter or margarine
500 g sunflower seeds
2 extra large eggs
500 ml buttermilk
10 ml vinegar
Sift flour, baking powder, bicarbonate of soda and salt together. Add nutty wheat
Rub in butter until texture resembles breadcrumbs. Add sunflower seeds.
Beat buttermilk, sugar, vinegar and eggs. Add to flour mix.
Press into a greased ovenpan. Bake in preheated oven at 180°C for about 40 min until golden brown.
Cut into finger-sizes.
Turn onto a rack to cool slightly. Dry out overnight in cool oven at 50°C with door slighyly open.
BAIE VINNIG EN BAIE LEKKER!!!
Resep en foto: Christina Stienie Breed
