Tannie Maria’s
Muesli Buttermilk Rusks
- 1 kg cake flour
- 2 T baking powder (20g)
- 4 t salt
- 1½ cups toasted muesli (200g)
- 1 not-quite-full cup of sultanas or raisins (100g)
- 1 cup chopped dried apples (75g)
- 1¼ cups sunflower seeds (170g)
- ½ cup desiccated coconut (40g)
- ¼ cup linseeds (35g)
- ¼ cup sesame seeds (35g)
- ¼ cup pumpkin seeds (30g)
- 2 cups brown sugar (400g)
- 3 large eggs
- 2 cups buttermilk
- 500 g butter, melted
Preheat the oven to 180ºC and grease four ordinary loaf tins or one 30×40 cm tin.
Mix together all the dry ingredients.
Beat the eggs and mix in the buttermilk and melted butter. Add to the dry ingredients and mix well.
Spoon the mixture (about 3cm thick) into the tin(s) and bake for about 45 minutes.
Leave to cool slightly before turning out onto a wire rack, then allow to cool completely.
Cut into rusks, about 2cm thick if they are in loaf tins or 3×4 cm if they are in the
larger tin, depending on how big you like them.
Dry overnight in a warming drawer, or in a 80–100ºC oven for 4–6 hours until hard and dry. Store in an airtight container.
Dip the rusks into your coffee, like biscuits, until soft and delicious.
https://www.dailymaverick.co.za/article/2021-07-06-tannie-marias-advice-and-recipe-column-muesli-buttermilk-rusks/
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