All Bran and Cranberries Rusks
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
1 kg [35.2 oz] Self raising flour10 ml [2.082 tsp] Salt10 ml [2.082 tsp] Baking powder375ml [1.582 cup] Sugar1 litre [4.22 cup] All Bran uncrushed (or 750 ml [3.165 cups] Wheat cereal biscuits)250g Butter2 Eggs500ml [2.11 cup] Buttermilk100ml [6.76 tbs/ 0.422 cup] Olive oil1 cup Craisins (can also try Sultanas or Raisins)optional [not calculated into this recipe]: 1/2 cup Sunflower seeds
Crush the All Bran and mix with the rest of the dry ingredients (including cranberries)
Melt the butter and leave to cool slightly
Mix the buttermilk, eggs and olive oil together and then add to the butter
Mix this mixture into the dry ingredients and knead well
Place in a buttered baking dish
Bake in the oven at 180 degrees until cooked through
Allow to cool before cutting into your desired size (often cut into pieces of about 1" squared with varying length/height)
You can eat as is for a soft bread type snack or you can dry out (the traditional South African way) in the oven for a few hours at 100 degrees celcius, until hard
Keep the oven door slightly ajar (I use the arm of a wooden spoon) to allow moisture to escape
Makes about 60 small rusks.
In this recipe, 2 small rusks = 1 serving.
Number of Servings: 30
Recipe submitted by SparkPeople user MELISHKA.
Melt the butter and leave to cool slightly
Mix the buttermilk, eggs and olive oil together and then add to the butter
Mix this mixture into the dry ingredients and knead well
Place in a buttered baking dish
Bake in the oven at 180 degrees until cooked through
Allow to cool before cutting into your desired size (often cut into pieces of about 1" squared with varying length/height)
You can eat as is for a soft bread type snack or you can dry out (the traditional South African way) in the oven for a few hours at 100 degrees celcius, until hard
Keep the oven door slightly ajar (I use the arm of a wooden spoon) to allow moisture to escape
Makes about 60 small rusks.
In this recipe, 2 small rusks = 1 serving.
Number of Servings: 30
Recipe submitted by SparkPeople user MELISHKA.
Nutritional Info Amount Per Serving
- Calories: 277.6
- Total Fat: 10.4 g
- Cholesterol: 32.0 mg
- Sodium: 282.6 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 0.9 g
- Protein: 1.6 g
Member Reviews