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American-style chocolate-and gold crinkles

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Corn tortillas with ceviche

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All-bran rusks

Rusk recipes

All-bran rusks

55 minutes plus 8 hours or overnight drying out time

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All-bran rusks

By Elsabe Cronje

Serves makes 25 - 30 rusks

Difficulty Easy

Prep Time 20 minutes

Cooking Time 55 minutes plus 8 hours or overnight drying out time

Ingredients

500 g butter
370 g sugar
500 ml buttermilk
1 ml lemon juice
3 large free-range eggs
1 kg self-raising flour
2 t baking powder
1 t salt
240 g All-bran wheat flakes
100 g oats (uncooked)
100 g pecan nuts or almonds

Method

Preheat the oven to 200°C.

Melt the butter and let it cool down then beat the eggs, sugar and buttermilk into the melted butter. Sift the self-raising flour, baking powder and salt together.

Add the All-Bran, uncooked oats and pecan nuts. Combine the wet ingredients with the dry.

Pour into a large oven pan (330 x 280 mm), lined with foil or baking paper and bake for 25 minutes.

Reduce the heat to 180°C for another 25 minutes or more, until golden brown.

Cool slightly before turning out and let it cool down.

Slice into slices and then cut into fingers. Place the fingers on a drying rack and dry in your oven at 80°C until the rusks are dry, crunchy and brittle. Once they've cooled down, place them in an air tight container.

Enjoy the rusks dunked into a hot drink.

Cook's note: you can reduce the All-bran by half (that is, reduce by 4 cups) and add 2 cups of muesli.

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