- 500g (540ml) butter/marg./ coconut spread
- 300g (350ml) brown sugar/ or sweetener of choice
- 2 large eggs, lightly beaten / or use egg substitute
- 500ml buttermilk or soya milk that can be curdled with a bit of vinegar
- 1kg self-raising flour
- 200g (1 000ml) All Bran Flakes
- 80g (500ml) digestive bran
- 150ml raisins
- 100ml sunflower seeds
- 30ml linseeds
- 50ml pumpkinseeds
- 30ml sesame seeds
Melt the butter and sugar together in a saucepan. Set aside to cool. Add the eggs and buttermilk.
Sift the flour, baking powder and 5ml salt together. Add the cereal, bran, raisins and seeds. Stir in the egg mixture. Shape into balls and place next to each other in a greased roasting pan. Alternatively press dough evenly into a baking sheet.
Bake in preheated oven at 180 degrees for 45 to 50 minutes. – However, you know what temperature works best in your oven type.
Slice rusks. If you rolled them into balls before baking you’ll break those up by hand instead of cutting them. Dry-out/ dehydrate rusks in a low oven after cutting.