Home-made rusks


7 cups self-raising flour

1½ cups sugar

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5 cups All Bran flakes

1 cup sunflower seeds

1 cup mixed seeds eg, linseeds, poppy seeds

½ cup raisins

½ cup coconut flakes

1 teaspoon baking powder

1 teaspoon salt

3 eggs, lightly whisked

2 cups buttermilk

2 cups butter, melted


Preheat the oven to 180C and grease a large oven dish with butter.

Mix all the dry ingredients together in a large mixing bowl.

Make a big hole in the centre and add the eggs, buttermilk and butter.

Mix well using a wooden spoon or your hands until it forms a dough.

Place the dough into the oven dish and press evenly.

Bake for 30-40 minutes or until golden brown.

Once ready, remove from the oven and immediately turn out on a working surface.

Cut into finger shapes and place back onto the oven dish.

Dry in a 100C oven overnight or for at least 8 hours, leaving the oven door slightly open for moisture to exit.

Store in an airtight container.

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