There is nothing like some rusks with a hot cup of tea or coffee, and I always feel a little better having rusks with a bit of healthy muesli and seeds. For anyone who doesn’t know what rusks are, they are sort of bigger versions of biscotti, but they are not quite as sweet. They are made for dunking in a cup of tea or coffee and were actually started by being a way to preserve bread in the hot climate of South Africa. Give the recipe a go, it’s really easy and completely worth it.
- 1 cup Sugar
- 2 Eggs
- 1 cups Buttermilk
- 2 teaspoons vanilla essence
- 500g Butter, melted
- 1 cup wheat germ
- 3 cups plain flour
- 4 teaspoons Baking Powder
- 1 teaspoons salt
- 2 teaspoons bicarbonate of soda
- 4 cups muesli
- 1/2 cup sunflower seeds
- Preheat the oven to 180°C
- Beat the eggs and sugar together until light and fluffy
- Add the buttermilk, vanilla essence and melted butter to the eggs and sugar mixture and mix well.
- In a separate bowl add all the dry ingredients (including all the seeds and raisins) and mix together well.
- Make a well in the dry ingredients and then add the wet ingredients and mix. Do not over mix.
- Pour mixture into a greased baking dish with deep sides (about 5cm) and cook for +-45 minutes at 180°C
- Once cooked, take the pan out of the oven and turn the oven heat down to 75°C.
- Cut in half whilst in the pan.
- Lay a bread board over top of both halves and flip so that you have it right side up.
- Using a finely serrated knife, cut into the hardening crust just to break the crust. Cut strips about 1 inch wide.
- Using a smooth, sharp knife, cut right through following the tracks of the serrated knife.
- Cut the cross strips in the same way and place the rusks with space between them into 2 baking sheets.
- Dry rusks out for about 4-5 hours in the oven (you may need to do a few batches to get them all done.