Crunchy, Crumbly Rusks
 
Prep time
Cook time
Total time
 
South Africa-inspired recipe for double-baked rusks. Full of flavor, crunchy and crumbly - perfect for dipping into your morning coffee.
Author:
Recipe type: Cookies & Bars
Serves: 36
Ingredients
  • 18 ounces* Self Rising Flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon cinnamon
  • ½ cup granola
  • ½ cup oat bran
  • ⅓ cup dried blueberries
  • ⅓ cup currants
  • ¼ cup flax seeds plus extra for topping
  • ⅔ cup natural, unsweetened coconut
  • ¾ cup brown sugar (packed)
  • 1 cup buttermilk
  • 1 cup unsalted butter, melted
  • 1 egg
  • *4 cups, using dip & sweep method
Instructions
  1. Grease a 9 x13 cake pan and set aside.
  2. Pre-heat oven to 325 degrees.
  3. Place all dry ingredients and fruit in mixing bowl and combine.
  4. Beat the egg lightly and add to buttermilk.
  5. Pour egg/buttermilk mixture and melted butter into dry ingredients and mix well.
  6. Press the dough evenly into the pan.
  7. Sprinkle with additional flax seeds.
  8. Bake for 30 to 40 minutes until lightly browned around edges.
  9. Remove from oven, let cool in pan about 10 minutes.
  10. Turn the entire pan of rusks out onto a cutting board.
  11. Using a serrated knife, cut into rectangles about 3 inches long and an inch wide.
  12. Place the rusks onto a baking sheet and bake at 275 degrees for about 30 minutes.
  13. Turn the oven off and leave the rusks in it overnight.
Recipe by Spatula Queens at http://www.spatulaqueens.com/2016/03/crunchy-crumbly-rusks/