700g muesli cereal
700g butter
500g sugar
750ml buttermilk
1,5kg self-raising flower
40g baking powder
7ml salt

  • Heat the butter and sugar until the shortening has melted. Remove from the stove.
  • Beat buttermilk and eggs together.
  • Stir the buttermilk mixture into the sugar mixture.
  • Sift the self-raising flour, baking powder and salt together. Add the muesli and mix. Add this to the sugar mixture and mix well.
  • Spoon the dough into four greased loaf tins (1,5 litres each).
  • Bake the rusks for about 30 minutes at 180°C and then for about 40 minutes at 160°C until golden brown.
  • Leave to cool in the tins for a few minutes, then turn them out onto a wire rack to cool completely.
  • Cut each loaf into rusk-sized portions.
  • Dry out overnight in a cool oven with the oven door slightly ajar.
Makes about 120 rusks.


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