Prep. Time: 5 – 10 minutes
Baking Time: about 30 minutes
Drying Time: overnight at 100°C
Ingredients:
• 5 x 250 ml (5 cups) cake flour
• 50 ml (10 teaspoons) baking powder
• 10 ml (2 teaspoons) salt
• 10 ml (2 teaspoons) bicarbonate of soda
• 500 ml (2 cups) oats
• 750 ml (3 cups) wholewheat flour (Nutty Wheat)
• 375 – 500 ml (1½ – 2 cup) sugar
• 500 ml (2 cups) mixed peanuts and raisins
• 250 g butter, melted
• 1 litre (4 cups) buttermilk
• 4 eggs
Method:
- Preheat the oven to 180°C. Grease two 42 x 24 cm baking sheets with nonstick spray.
- Sift together the cake flour, baking powder, salt and bicarbonate of soda. Add the oats, wholewheat flour, sugar and mixed peanuts and raisins to the sifted dry ingredients.
- In a separate bowl beat together the butter, buttermilk and eggs and mix with the dry ingredients until well blended.
- Press the rusk mixture into the prepared tins and bake for 30 – 40 minutes or until done.
- Remove the rusks from the oven and leave to cool slightly in the tins.
- Reduce the oven temperature to 100°C. Turn out the rusks on a wire rack and leave to cool completely. Cut into 2-cm-thick fingers.
- Arrange the rusks in a single layer on the baking sheets, cut sides up, and dry in the oven overnight.
You magazine 15 March 2012