Whole Wheat Nutty Rusks

I love to eat rusks in bed on cold winter mornings. My husband loves to dunk them, but I’m not a fan of the yuckiness that becomes the bottom of your coffee, so I avoid that. These are crumblier rusks and are perfect for dunking or just eating.

I made this recipe on Expresso Morning Show a while back and the stylist cut them into really man sized rusks, I prefer a smaller rusks that’s easy to put in your mouth. I double this recipe to make sure I only have to bake them once a week to keep everyone happy, of course I have a huge family and they go quickly. You may like to make a smaller batch.

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• 250g soft butter
• 190ml brown sugar
• 2 eggs
• 500g whole wheat flour
• 15ml baking powder
• 3ml salt
• 100g chopped walnuts
• 100g cake fruit mix
• 100g almond flour
• 100g crushed bran flakes
• 150ml milk
• 15ml lemon juice

1. Preheat oven to 180⁰C

2. Grease a large rectangular cake tin, or oven proof dish.

3. Add lemon juice to milk. It will curdle, this is fine.

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4. Beat butter, sugar and eggs together in a large bowl.

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5. Add dry ingredients and mix well.

6. Add milk and combine well.IMG_1831

7. Press into baking tin and level well.

8. Cut into rusks sizes before baking for 30-40 minutes until brown.IMG_1833

9. Remove from oven. Allow to cool.

10. Break into rusks and place on cooling racks. Dry out overnight in oven at 60⁰C
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Here’s a little behind the scenes of the photographer,Gunther Schubert, at the show, setting up for a shot. Yes, He’s setting up on the floor, I bet you’d never notice!IMG_1426

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Store in an airtight container. If they get a bit soft, just pop them into an oven for 10 minutes to dry out again.

Happy dunking!

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