2 cups brown sugar (keep 1/2 of the sugar for sprinkling- you can use less for a less sweet version)
2 tbsp cinnamon
1kg self-rising flour
1 1/2 cups coconut flour
1 cup soy milk powder
2 tsp baking powder
1/3 tsp salt
Method
Preheat oven to 180 degrees Celsius.
Melt the margarine and add the milk, vanilla extract, and apple cider vinegar. Let it curdle for five minutes.
Sift in the flour, sugar, and salt, and mix well until the ingredients are fully combined with no dry bits remaining.
Smear or spray the rusk tins with non-stick spray.
Mix the 1/2 cups of sugar with the cinnamon. Add 3/4 of the rusk batter into the tins.
Sprinkle over the cinnamon sugar, and then add the last bit, sprinkling the tops with the rest of the cinnamon sugar.
Bake the rusks for 50-60 minutes until golden on top
Once golden, remove from the oven and let it cool completely before removing from the tins, slicing into fingers, and drying out in the oven for 6-7 hours at 100-110 degrees Celsius until fully dry.
Store the rusks in an air-dry container for up to three weeks.
Photo Gallery
Hope you love these delish rusks!!
M*
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