Mix together 3 exl eggs with 500ml buttermilk
Melt 500g BUTTER (Recipe calls for marg. I don't eat it anymore)
Add 1kg self raising flour to bowl
Add 15ml baking powder
5ml salt
Add 6 cups or 250-300g AllBran Flakes
I used big oats
Add 1 and a quarter cups of oats to dry ingredients (150g)
Add 1 cup raisins (150g)
Toasted cashews 100g
Toasted Almonds 100g
Roughly chop nuts.
Not too small
Surprise ingredients I added 2 Tbls of toasted mixed seeds. Don't forget the SUGAR. AS you can see there's no photo of the sugar. Mix all these dry ingredients together
Add the melted butter. I tried mixing with a spatula, a wooden spoon and a metal spoon but gave up and used my hands
I rubbed rubbed the melted butter into the dry ingredients
Add the egg mix into the buttered ingredients
Don't forget the SUGAR.
Spread the mix into a large oven tray pop into the oven at 180°C for about 40-50 minutes. I did the required 40min but my nose said they smell a bit doughy. So I cooked for an add 10 min. Probably could have gone for an hours. I think because I added extra nuts and seeds the cooking time should be adjusted.
This is me adding the sugar
Second time around I lined the pan with baking paper
After baking for 50 min. Let cool for 5 min and then cut into desired size. I cut 9 X 5 initially. These were too big
After 3 hours of drying out on the oven at 100°C
Here's me cutting them in half. This gives a yield of 2,570kg or 90 rusks.
Back into the oven for another 2 hours at 100°C
Perfect rusks and Brian loves them
Original recipe with my notes. Don't forget to add the sugar
Woolies rusks at R96 for 700g. Mine are R65 for 700g excluding my time and electricity and near heart failure of thinking they were going to have a be thrown in the bin. You can use less nuts that will bring the cost down too. Enjoy with a nice cup of coffee in your garden. Happy Sunday and as I write this we are now halfway through 21 days of LOCK DOWN
