PECAN, ALMOND AND COCONUT RUSKS

 

(Makes about 80 rusks)

6 x 250 ml (780 g)    cake flour

60 ml                          baking powder

5 ml                            salt

350 ml (280 g)          soft brown sugar

250 ml                        desiccated coconut

125 ml                        sunflower seeds

3 x 250 ml (500g)     Woolworths carb clever coconut and vanilla granola

100 g                          chopped pecan nuts

100 g                          whole almonds

500 ml (500 g)          melted butter

500 ml                        buttermilk

METHOD:

• Preheat the oven to 180 °C.
• Mix the flour, baking powder, salt, sugar, coconut, sunflower seeds, pecan nuts, almonds and muesli together in a large bowl.
• Mix the melted butter and buttermilk together and add to the dry ingredients.
• Mix well to make a firm dough.
• Press the dough into a well-greased large baking sheet (or two oven pans).
• Bake for about 25 minutes and then remove from the oven and cool for a few minutes – it cuts better if lukewarm
• Cut into slices and spread them in a single layer on two large baking sheets, with enough space between them for air to circulate and to dry the rusks.
• Dry out in the oven at 80 °C for about 4 hours, turning the rusks every hour.
• The rusks will last quite long if stored in an airtight container

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