Whole Wheat Nutty Rusks
RatingDifficultyBeginner
Whole Wheat Nutty Rusks
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Yields1 Serving

INTRODUCTION

I love to eat rusks in bed on cold winter mornings. My husband loves to dunk them, but I’m not a fan of the yuckiness that becomes the bottom of your coffee, so I avoid that. These are crumblier rusks and are perfect for dunking or just eating.

I made this recipe on Expresso Morning Show a while back and the stylist cut them into really man-sized rusks, I prefer a smaller rusks that’s easy to put in your mouth. I double this recipe to make sure I only have to bake them once a week to keep everyone happy, of course I have a huge family and they go quickly. You may like to make a smaller batch.

 

INGREDIENTS

 250 ml Soft Butter
 190 ml Brown Sugar
 2 Eggs
 500 g Whole Wheat Powder
 15 ml Baking Powder
 3 ml Salt
 100 g Chopped Walnuts
 100 g Cake Fruit Mix
 100 g Almond Flour
 100 g Crushed Bran Flakes
 150 ml Milk
 15 ml Lemon Juice

METHOD

1

Preheat oven to 180⁰C

2

Grease a large rectangular cake tin, or ovenproof dish.

3

Add lemon juice to milk. It will curdle, this is fine.

4

Beat butter, sugar and eggs together in a large bowl.

5

Add dry ingredients and mix well.

6

Add milk and combine well.

7

Press into baking tin and level well.

8

Cut into rusks sizes before baking for 30-40 minutes until brown. Start 30min timer

9

Remove from oven. Allow to cool.

10

Break into rusks and place on cooling racks. Dry out overnight in oven at 60⁰C.

Store in an airtight container. If they get a bit soft, just pop them into an oven for 10 minutes to dry out again. Happy dunking!

Ingredients

 250 ml Soft Butter
 190 ml Brown Sugar
 2 Eggs
 500 g Whole Wheat Powder
 15 ml Baking Powder
 3 ml Salt
 100 g Chopped Walnuts
 100 g Cake Fruit Mix
 100 g Almond Flour
 100 g Crushed Bran Flakes
 150 ml Milk
 15 ml Lemon Juice

Directions

1

Preheat oven to 180⁰C

2

Grease a large rectangular cake tin, or ovenproof dish.

3

Add lemon juice to milk. It will curdle, this is fine.

4

Beat butter, sugar and eggs together in a large bowl.

5

Add dry ingredients and mix well.

6

Add milk and combine well.

7

Press into baking tin and level well.

8

Cut into rusks sizes before baking for 30-40 minutes until brown. Start 30min timer

9

Remove from oven. Allow to cool.

10

Break into rusks and place on cooling racks. Dry out overnight in oven at 60⁰C.

Store in an airtight container. If they get a bit soft, just pop them into an oven for 10 minutes to dry out again. Happy dunking!

Whole Wheat Nutty Rusks

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