There are few things quite as comforting during the winter as homemade rusks with freshly brewed coffee. This recipe combines two of my favourite ingredients – buttermilk and muesli. It’s easy to follow and to adapt, so if you don’t like some of the suggested ingredients, just replace them! Feel free to get creative and try different kinds of cereals … winter is long in some parts of the world, so there’s lots of time.
250g margarine, melted (or butter, if you prefer)
1 egg, lightly beaten
500g self-raising flour
7.5ml baking powder
200ml soft brown sugar
375ml muesli (I use a nutty variety, but use whatever you like!)
125ml all-bran flakes (you could also use cornflakes, special k, etc)
40ml mixed seeds (such as pumpkin, sunflower)
50ml chopped almonds
a handful of raisins (if you like)
Preheat the oven to 180 degrees.
Mix the melted margarine, egg and buttermilk together.
In a separate bowl, mix the flour, baking powder, salt, sugar, cereals, nuts and seeds, including the raisins (if using).
Add the wet ingredients to the dry, and mix until it forms a sticky dough.
Scoop the dough onto a baking sheet sprayed with non-stick spray, and spread it out evenly.
Bake for 15-20 minutes until cooked.
Remove from the oven, and turn the temperature down to 70degrees.
Allow to cool before cutting into rusks. Separate the pieces and return to the oven for 3-4 hours until dry.
The rusks will keep well for about 3 months, if they last that long!
Makes about 30 pieces.