LUXURY SEED AND FRUIT RUSKS
1 kg self-raising flour (depending on the temperature of the butter, you may need to add some more flour later)
5 cups digestive bran
10 ml cream of tartar
10 ml baking powder
5 ml salt
1,5 cups sugar
1,5 cups mixed seeds (I use sunflower seeds, pumpkin seeds, linseeds, poppy seeds and sesame seeds)
100 g flaked almonds
100 g sultanas
100 g dried cranberries
500 g butter
3 extra large eggs
500 ml buttermilk
Preheat oven to 180 degrees Celsius.
Mix all the dry ingredients together (including fruits and seeds).
Melt the butter – not too hot.
Beat the eggs together.
Mix melted butter, eggs and buttermilk together and knead into the dry ingredients.
Press into a well-buttered pan and cut the rusks.
Bake for 30 minutes.
As soon as it comes out of the oven, cut the rusks again along the cutting lines.
Leave to cool in the pan.
Once they are cool, pack the rusks onto oven racks and dry overnight at 70 degrees Celsius.
These quantities are sufficient for a 50 x 35cm rusk pan (84 rusks).
Resep en Foto: Erica Cosijn
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