Name: Whole Wheat Nutty Rusks
Ingredients: 250 ml Soft Butter; 190 ml Brown Sugar; 2 Eggs; 500 g Whole Wheat Flour; 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

RatingDifficultyBeginner

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 Flour

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

Preheat oven to 180⁰C

Grease a large rectangular cake tin, or ovenproof dish.

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

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

Add dry ingredients and mix well.

Add milk and combine well.

Press into baking tin and level well.

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

Remove from oven. Allow to cool.

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