Crunchy, Crumbly Rusks
Total time
Author: Spatula Queens
Recipe type: Cookies & Bars
Serves: 36
- 18 ounces* Self Rising Flour
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 1 teaspoon ground nutmeg
- 1 teaspoon cinnamon
- ½ cup granola
- ½ cup oat bran
- ⅓ cup dried blueberries
- ⅓ cup currants
- ¼ cup flax seeds plus extra for topping
- ⅔ cup natural, unsweetened coconut
- ¾ cup brown sugar (packed)
- 1 cup buttermilk
- 1 cup unsalted butter, melted
- 1 egg
- *4 cups, using dip & sweep method
- Grease a 9 x13 cake pan and set aside.
- Pre-heat oven to 325 degrees.
- Place all dry ingredients and fruit in mixing bowl and combine.
- Beat the egg lightly and add to buttermilk.
- Pour egg/buttermilk mixture and melted butter into dry ingredients and mix well.
- Press the dough evenly into the pan.
- Sprinkle with additional flax seeds.
- Bake for 30 to 40 minutes until lightly browned around edges.
- Remove from oven, let cool in pan about 10 minutes.
- Turn the entire pan of rusks out onto a cutting board.
- Using a serrated knife, cut into rectangles about 3 inches long and an inch wide.
- Place the rusks onto a baking sheet and bake at 275 degrees for about 30 minutes.
- Turn the oven off and leave the rusks in it overnight.
Recipe by Spatula Queens at https://spatulaqueens.com/2016/03/crunchy-crumbly-rusks/
3.5.3208