Ingredients for muesli rusks with oats & raisins
- 500 grams self-raising flour
- 1 tsp salt
- 1 ½ cups oats
- 1 ¼ cup sugar
- ½ cup raisins
- 1/3 cup sultanas
- 1/3 cup sunflower seeds
- 1//3 cup pumpkin seeds
- ¼ cup flaxseeds
- 250 ml buttermilk
- 125 grams butter melted
- 2 large free-range eggs
- 1/3 cup oil
Method
- Preheat the oven to 180C / 350F/ Gas mark 4
- Sift the flour and salt together in a large bowl and then add the sugar, oats, raisins, sultanas, all the seeds and mix to combine
- Measure out the buttermilk into a jug, and then add the melted butter, eggs and oil and whisk to combine.
- Pour the wet ingredients into the dry ingredients and mix until you get a thick dough-like batter. If it is a bit dry, add a bit more buttermilk. It should be quite sticky.
- Empty the mixture into a rectangular baking tin that has been lined with baking paper and approx.23cm x 33cm with a 3 – 5cm rim. Spread it out evenly in the tin. Bake for 45 minutes and until golden brown. *loosely cover with tin foil from about 20 minutes in to prevent the top surface from over brown. Remove and allow to cool.
- When the rusks are cool, remove the paper and place on a large board. Cut them into fingers the size that you would like. Then place these on a large flat baking sheet lined with paper allowing some space between each rusk
- Dry out overnight (8 – 9) hours in a 60C oven or for 6 hours in a 100C oven Turn them over once if you can. If you cut your rusks very thick they might need a little more drying time.
