Seed & oat rusks
INGREDIENTS
- 1kg self-raising flour
- 60g digestive bran
- 30ml baking powder
- 10ml salt
- 4 cups bran flakes
- 2 cups rolled oats
- 1 cup sunflower seeds
- 1 ½ cups mixed seeds
- 1 cup dried apricots, chopped
- 1 cup desiccated coconut
- 95g unsalted butter
- 150g brown sugar
- 4 eggs
- 540ml low fat plain yoghurt
- 115ml canola oil
- 120ml low fat milk
METHOD
Heat the oven to 180°C.
Mix all the dry ingredients in a large mixing bowl.
Melt the butter in a pot and add the sugar then stir until the sugar has dissolved. Cool down for a few minutes. Add the butter mixture to the dry ingredients.
Beat the yoghurt, eggs and milk together and add to the mixture. Mix until well combined.
Press the dough into a greased baking tray, depending on the size, two trays might be needed.
Mark the rusks with a knife 5cm lengthwise and 3cm in width.
Bake rusks for 1 hour then remove from the oven and allow to cool slightly.
Turn the oven down to 110°C.<
Cut the rusks on the marked lines and lift them out onto a baking sheet. Leave a little space between the rusks.
Dry rusks in the oven for 1.5 hours or until very dry and crunchy.
Remove from the oven and allow to cool.
Store in an airtight container.
Serves: 16, Preparation time: 20min, Cooking time: 2hrs
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