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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 4 |
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I have been playing around with my rusk recipe (wholewheat buttermilk rusks) and I have tweaked it a little for completely different version. Hubby says these are better! A lower GI version, if you like. Ingredients:
500 ml buttermilk |
500 g margarine |
400 g mixed seeds (sesame, linseeds and peanuts are nice) or 400 g nuts (sesame, linseeds and peanuts are nice) |
600 g white bread flour |
100 g whole wheat flour |
375 ml brown sugar |
3 teaspoons baking powder |
salt |
Directions:
1. Melt margarine and beat with buttermilk until creamy.
2. Mix dry ingredients well.
3. Mix buttermilk mixture with dry ingredients.
4. Adjust consistency of mixture with flour until it isn't sticky, but not dry.
5. Divide mixture between two 30cm x 20cm baking trays.
6. Bake at 180°C for 45 minutes.
7. Cut into fingers (we like them about 2,5cm x 10cm).
8. Place them on trays with space between them.
9. Bake at 100°C for 2-3 hours to dry them out.
10. Serve dipped in tea or coffee.
11. Yummy!
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