SEEDS AND BRAN RUSKS
Makes: about 40
Baking time: 45-50 minutes, plus drying time
Oven temperature:170°C
545 ml (500 g) butter
350 ml (300 g) brown sugar
2 large eggs, lightly beaten
500 ml buttermilk
1 kg self-raising flour
10 ml baking powder
200 g bran flakes
500 ml (135 g) digestive bran
150 ml (115 g) raisins
100 ml sunflower seeds
30 ml sesame seeds
30 ml linseeds
Melt the butter and the brown sugar together in a saucepan. Set aside to cool. Add the eggs and the buttermilk.
Sift the flour, baking powder and 5ml salt together. Add the bran flakes, digestive bran, raisins and seeds. Stir in the egg mixture. Shape into balls and place next to each other in a greased roasting pan. Bake in a preheated oven for 45 to 50 minutes.
Turn onto a wire rack and cool slightly, then break into rusks. Place the rusks onto wire racks and stand them on baking trays. Reduce the oven temperature to very low then return the rusks to the oven and leave them to dry out for 8 to 10 hours.
Store the rusks in airtight containers
Recipe: two-recipes-for-rusks
Photo: Estrela Oosthuizen
