Name: Cranberry, bran and seed rusks
Yield: Makes
Ingredients: ml (1 kg) Snowflake self-raising flour; 8ml bicarbonate of soda; 10ml salt; ml (180 g) Snowflake digestive bran; 250ml (150 g) sunflower seeds; 415ml (250 g) dried cranberries; 310ml (250 g) light brown sugar; 625ml buttermilk; 500g margarine, melted (preferably not butter); 2 extra-large eggs

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Recipe Rating

Preparation Time: 30 Minutes

Cook Time: 40 Minutes

Serves: Makes about 90

Scrumptious breakfast and snack idea

Ingredients

ml (1 kg) Snowflake self-raising flour

8ml bicarbonate of soda

10ml salt

ml (180 g) Snowflake digestive bran

250ml (150 g) sunflower seeds

415ml (250 g) dried cranberries

310ml (250 g) light brown sugar

625ml buttermilk

500g margarine, melted (preferably not butter)

2 extra-large eggs

Method

Sift flour, bicarbonate of soda and salt together. Add digestive bran, seeds, cranberries and sugar.
Whisk eggs and buttermilk and add, alternately with melted margarine, to dry ingredients. Mix well to a soft dough.
Shape into balls and place into two greased oven pans of 24 x 34 cm.
Bake in a preheated oven at 180 °C for about 40 minutes. Turn out onto wire racks to cool slightly.
Cut or break into pieces while still warm. Dry out in a cool oven at about 70 °C for 6 - 8 hours, or overnight. Store in an airtight container.