Crispy nutty wheat rusks
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Breakfast recipes
Classic South African recipes
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Classic South African recipes
Flour Recipes
Baking Aids Recipes
Measurement Conversions
Recipe Rating
Preparation Time: 30 minutes
Cook Time: 45 minutes
Serves: Makes about 60
Crispy nutty wheat rusks
Ingredients
750ml (420 g) Snowflake self-raising flour
1280ml (700 g) Snowflake nutty wheat
30ml Snowflake baking powder
5ml salt
250g margarine (preferably not butter)
200ml (160 g) sugar
250ml (150 g) seedless raisins
500ml buttermilk
80ml milk
2 extra-large eggs
Method
- Sift flours, baking powder and salt together. Add bran left behind in sieve.
- Rub in margarine with fingertips until mixture resembles fine breadcrumbs. Add sugar and raisins.
- Whisk eggs, buttermilk and milk together. Add liquid mixture to flour mixture, and mix well to a soft dough.
- Shape into balls. Place into a greased 24 x 34 cm oven pan. Bake in a preheated oven at 180 °C for about 45 minutes.
- Turn out onto wire racks to cool slightly. Cut or break into pieces while still warm. Dry out in cool oven at about 70 °C for 6 - 8 hours, or overnight. Store in an airtight container.
