tbsp vinegar to curdle to make buttermilk or just regular buttermilk or plain yogurt
1 tsp vanilla extract
Method
Preheat the oven to 180 degrees Celsius.
Add the flour, baking powder, All bran fruit and oat crunch, brown sugar, salt, chopped nuts, mixed seeds, and cranberries into a bowl. Mix well.
Mix the margarine, buttermilk, and vanilla pour the wet into the dry, and mix well, fold in the grated apple and then scoop into parchment paper lined rusk tins.
Smooth it out with a spatula and sprinkle on some more sugar, bake for 45-50 minutes and let it cool before slicing it to fingers.
Dry out the rusks @110-125 degrees Celsius for three to four hours until dry. Store in an airtight container @ room temperature for up to 6 weeks.
