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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 rusks 28g Recipe makes 72 rusks) The following items or measurements are not included below: mixed seeds |
||
| Calories 105 | ||
| Calories from Fat 51 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.8g | 8% | |
| Saturated Fat 1.0g | 5% | |
| Monounsaturated Fat 2.7g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 90mg | 3% | |
| Potassium 44mg | 1% | |
| Total Carbohydrate 12.5g | 4% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 5.0g | ||
| Protein 1.4g | 2% | |
Ingredients
- 500 ml buttermilk
- 500 g margarine
- 400 g mixed seeds or nuts (sesame, linseeds and peanuts are nice)
- 600 g white bread flour
- 100 g whole wheat flour
- 375 ml brown sugar
- 3 teaspoons baking powder
- salt
Directions
1
Melt margerine and beat with buttermilk until creamy.2
Mix dry ingredients well.3
Mix buttermilk mixture with dry ingredients.4
Adjust consistency of mixture with flour until it isn't sticky, but not dry.5
Divide mixture between two 30cm x 20cm baking trays.6
Bake at 180 deg C for 45 minutes.7
Cut into fingers (we like them about 2,5cm x 10cm).8
Place them on trays with space between them.9
Bake at 100 deg C for 2-3 hours to dry them out.10
Serve dipped in tea or coffee.11
Yummy!
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Featured Reviews for This Recipe
From: Bokenpop
On Dec 20, 2008
Nikki, once again your rusk recipe is fantastic!! I have made this several times for the family and friends who all rave about it. For some reason my American family will not eat these when they are the chunky dunky kind of rusk that we South Africans are used to, so I cut these into thin fingers like Italian biscotti. When cut like biscotti I cannot keep up with the supply! Thanks for an excellent recipe.
From: Karen Elizabeth
On Sep 23, 2008
EXCELLENT!! My DH loves rusks, and pronounced these perfect, just sweet enough, and healthy to boot! I've never made rusks before, and found it much easier than I expected. These will be a regular bake for me from now on, we all love them! Thanks Nikki, made for PAC Fall 2008
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