Muesli Rusks Recipe

Muesli Rusks…nourishment for the soul on a chilly winter’s day. These area unit just like Woolworth breakfast food Rusks -so terribly tasty and a lot offish! be happy to feature more or less raisins or nut or seeds to the mixture and bear in mind you would like to dry rusks out for concerning 10-12 hours within the kitchen appliance long – place the kitchen appliance onto 100°C and leave the door open slightly. The formula is admittedly simple, please don’t be suspend by the long list of ingredients!”

1cup Sugar
2 Eggs
500ml Buttermilk
500g Butter, melted
2 cups Nutty Wheat Flour
2 cups cake flour
4 teaspoons Baking Powder
2 teaspoons salt
2 teaspoons vanilla essence
2 teaspoons bicarbonate of soda
4 cups muesli (I used Alpen Muesli with no added sugar)
1/2 cup sunflower seeds
1/4 cup flax seeds
1/4 cup pumpkin seeds
1/2 cup raisins


Beat the eggs and sugar together until light and fluffy
Add the buttermilk and melted butter to the eggs and sugar mixture and mix well.
Add all the dry ingredients and mix together well.
Now add the muesli, seeds and raisins and mix again to distribute well.
Pour mixture into a greased baking dish with deep sides (about 5cm) and cook for +-45 minutes at 180°C
Allow the rusks to cool and then cut into desired size.
Dry rusks out for about 10-12 hours in the oven overnight – put the oven onto 100°C and leave the door open slightly.