Recipes

Teatime Treats

Buttermilk Bran Rusks

Makes 7–8 dozen rusks

Ingredients

300 g Margarine
250 ml (1 cup) Oil
500 ml (2 cups) Huletts SunSweet Brown Sugar
2 Large Eggs
500 ml (2 cups) Buttermilk OR Maas
250 ml (1 cup) Wholewheat Flour
750 ml (3 cups) Breakfast Cereal Bran Flakes
1 kg (7 cups) Flour, sifted
40 ml (8 tsp) Baking Powder
5 ml (1 tsp) Salt

Method

  1. Melt the butter, oil and sugar in a saucepan and allow to cool. Beat well until thick.
  2. Beat in the eggs one by one, then beat in the buttermilk. Add all the dry ingredients and stir until blended.
  3. Pour the mixture into two loaf tins or one large roasting tin lined with oiled greaseproof paper.
  4. Bake at 180°C for 1 hour. Turn out, and leave to cool. Cut into rusks.
  5. Allow to dry overnight in the oven warmer draw or reduce the oven temperature to 100°C and leave for 4–6 hours to dry completely. Store in an airtight container.

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