naartjie & coconut rusks
ingredients
1 Kg self raising flour
10ml baking powder
5ml salt
500g room temperature butter
4 cups All Bran Flakes
125ml coconut flakes, toasted
125ml sultanas
zest from 2 naartjies (or orange / lemon)
500ml buttermilk
3 eggs
375ml sugar
method
Using a very large bowl, begin by sifting the flour, baking powder and salt together. Rub the butter into the flour mixture, working it gently. Now add the All Bran, coconut, zest and sultanas to the flour & butter mixture. I have also tried this step using a magimix and it worked very well!
In a separate container beat the buttermilk , eggs and sugar together. Add the wet ingredients to the dry ingredients and mix thoroughly using a wooden spoon – this takes some elbow grease! You should have a nice stiff dough at this point; it should look quite crumbly. I use my K-mix with K-paddle for this.
Place the mixture in a prepared baking tray (I use a standard black oven roasting tray about 3-5cm deep for these rusks) and press it down firmly.
You now need to cut this dough using a wet knife. Cut it into 3cm length ways x 8cm across. (Rusk size!) Bake at 180° C for 30 – 40 min until they reach a nice light golden brown colour. Let them cool down before you remove them from the baking tray. Separate into rusks and place onto a drying rack to dry out in the oven at 100 ° C overnight (or at least 4 to 5 hours).
