Healthy Recipes: Chunky Rusks for Dunking
The only rusk recipe you will ever need
*Recipe from my sister, Cindy Dolby. Her recipe Instagram Handle is: a_families_recipe (link below)
Makes 36 – 40 rusks
Preparation: 15 min
Cooking: 30 – 35 min
Drying: 3 – 4 hours
Ingredients:
- 800 ml (3 1/2 C) self-raising flour
- 5ml (1t) baking powder
- 180 ml (3/4 C) brown sugar
- 500 ml (2 C) bran (crushed all bran flakes works well)
- 125 ml (1/2 C) oats
- 125 ml (1/2 C) desiccated coconut
- 125 ml (1/2 C) sunflower seeds or seed mix
- 180 ml (3/4 C) raisins (optional)
- 250 ml (1 C) plain yoghurt
- 1 egg
- 250 g butter
Note: You can substitute the yoghurt with coconut cream and the butter for margarine for a dairy free option
Directions:
- Preheat oven to 180 Degrees Celsius and grease a 29 cm x 20 cm baking tin
- Sift flour and baking powder into a large bowl
- Add the sugar and remaining dry ingredients and mix
- Whisk the yoghurt and egg together and pour in the melted butter while still whisking
- Pour the wet mixture into the dry ingredient mix and mix well until a sticky dough forms (using your hands here works well)
- Spoon the mixture into the tin and bake for 30 minutes or until a skewer comes out clean
- Leave to cool and cut into rusks
- Preheat the oven to 90 Degrees Celsius and arrange rusks on a large baking sheet to dry for 3 – 4 hours
Make a pot of tea and dunk a rusk – enjoy!
Love
Kayleigh
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