Yields 50 rusks
A healthy bite to enjoy with a cup of tea before work or school. I also pack them into my children’s lunchboxes as energy-giving snacks.
- 350 g soft brown sugar
- 500 g baking margarine
- 625 ml fat-free yoghurt
- 4 extra-large eggs, beaten
- 1 kg Nutty Wheat flour
- 5 ml cream of tartar
- 10 ml bicarbonate of soda
- 10 ml baking powder
- 5 ml salt
- 30 g bran
- 80 g oats
- 80 g fine desiccated coconut
- 150 g poppy seeds
- 100 g pecan nuts, chopped
- 150 g sesame seeds
- Preheat the oven to 180 ºC and grease a rusk pan of 35 cm x 45 cm with Cake pan greaser.
- Melt the brown sugar and margarine together and set aside to cool. Once cooled, add the yoghurt and eggs.
- Mix all the dry ingredients together and stir well.
- Make a well in the centre and add the yoghurt mixture.
- Stir the mixture with a wooden spoon until well mixed.
- Don’t overwork the dough. Spoon the dough into the pan and cut into fingers before baking.
- Bake the rusks for 35 minutes until golden brown.
- Leave the rusks to cool in the pan and break apart into fingers.
- Dry the rusks for 3–5 hours at 100 ºC; wedge open the oven door with a wooden spoon.
- Allow the rusks to cool completely before storing in airtight containers.