Gourmet Health Rusks

CREDITS

Adapted from various recipes.

INGREDIENTS

125g good quality butter, melted125ml oil1 and ½ cups brown sugar
3 cups cake flour1 cup brown flour4 Weetbix, crushed (may use about a cup of bran flakes instead) 1 and ½ cups chopped pecans/mixed seeds/almonds/raisins/anything you like, cranberries are good too! 3 heaped teaspoons baking powder 1 teaspoon Bicarbonate of soda ½ teaspoon salt1 heaped teaspoon cinnamon powder 2 teaspoons saunmf (fennel seeds)
2 extra large eggs or 3 medium 1 cup sour milk/yoghurt/old fresh cream1 tablespoon apple cider vinegar
Honey, to glaze- optional

METHOD

Mix butter, oil and sugar in a large bowl.Add in all dry ingredients.Whisk together eggs and sour milk/vinegar and use it to bind the dough. Do not over work, just mix lightly with wooden spoon. Batter will be sticky.Press into large, greased oven tray or 2 smaller swissroll pans. Smooth the top with a butter knife. You can sprinkle poppy seeds if desired. Press down lightly so that it adheres to dough.
Bake on 180°c till golden brown, about 35-45 minutes. Don't underbake, it must be well browned. Cool for at least 15 minutes then slice neatly in the tray. Use a silicone/pastry brush to glaze the tops with honey if desired. Then place back into oven on 140°c for 15 minutes.
Remove and cool slightly. Now use a small offset spatula to lift rusks out onto trays to crisp. They shouldn't be touching.Crisp on 110°c for 3 hours, flipping the rusks after every hour.Leave to cool completely before packing.

INFO & TIPS

Do not crisp the rusks using the thermofan. Bake and crisp on static oven if possible. The fan makes the rusks go soft very quickly.

For the most amazing homemade granola:
Broken rusks can be crumbled onto a tray with a little oil/butter, honey and salt. Add in some raw oats and crisp in the oven for about 20 minutes or until golden and crunchy. Cool completely then add in raisins and cranberries.
Store in an airtight jar. Serve with yoghurt/milk or just as a snack.

POSTED ON

13 May 2023

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