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Life-in-the-South-ICON

Recipe

Prep Time
0
Cook Time
0
4 - 6 People
Serves 4
Beginner
Difficulty 0

Ingredients

  • 500g margarine or vegan butter 
  • 800ml milk of choice 
  • 1-2 tbsp freeze-dried coffee 
  • 1 1/2 cups brown sugar or honey 
  • 1/4 cup molasses or golden syrup 
  • 500g Nutty wheat flour 
  • 200g self-rising flour 
  • 1 1/2 cups granola or muesli of choice (fruit and nut free)  
  • 1 1/2 cups bran or Weet-Bix 
  • 1 cup shredded coconut 
  • 1 cups mixed seeds (optional) 
  • 2 tsp baking powder 
  • 1 tsp vanilla extract 
  • pinch of salt 

Method

  1. Preheat the oven to 180 degrees Celsius, smear two rusk trays with margarine or spray with non-stick spray. 
  2. Melt the margarine, then add the milk, coffee powder, sugar, and vanilla. 
  3. Then add in the flours, bran, muesli, seeds, shredded coconut, baking powder, and salt. 
  4. When the batter is nice and smooth, scoop the batter into the trays, equally spread out, sprinkle sugar on top, and bake for 50-60 minutes until brown on top and cooked through. 
  5. Remove the rusks from the oven, let them cool completely before removing from the pans. 
  6. Remove the rusk from the pans, slice into fingers, and place on a baking tray to dry out on fan mode at 110-120 degrees Celsius until dried through. 
  7. Flip the rusks over halfway so they dry well. 
  8. Store in an airtight container at room temperature for up to one month. 
Life-in-the-South-ICON

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I hope you love these delicious rusks!!

M*

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