The YUMMIEST crunchiest dunkable rusks yet!!!
Dry ingredients:
750ml All Bran Flakes
500ml Rice Crispies
250ml Post Toasties
250 ground nuts, raisins, mised museli or honey crunch with fruit
1kg self raising flour
Other ingedients:
5g/5ml salt
8g/10ml baking powder
200mg/250ml sugar
500ml Buttermilk
2 eggs, beaten
500g margarine melted
Method:
Method:
preheat oven to 180C
Mix all all the dry ingedients in a large bowl
beat the buttermilk, sugar and eggs together and stir into the dry mixture
add melted butter and mix well
The dough must be soft, yet stiff enough to roll.
Roll dough into balls the size you want your rusks to be and pack them tightly into a bead pan or oven proof dish.
Alternatively press mixture into oven proof dish or baking pan and cut to desired size before and half way through baking (this works for me)
I spinkle them with more nuts and sunflower seeds or whatever i can find, like choc chips or fruit bits and even poppy seeds and pumpkin seeds... every time i try something different!
Bake for 45 mins.
Remove from oven and allow to cool.
Break the rusks up into the sizes you cut them/rolled them, space themevenly on baking trays and dry in oven at between 50C to 80C for 5 to 6 hours... however long it takes to crisp them and dry themout.
VERY NB!!! STORE IN AIR TIGHT CONTAINER or pack into zip lock bags to retain crispness or they will loose their crispness.
