Seed and Nut Rusks

Crunchy seed and nut rusks with dried cranberries. Not too sweet, packed with texture and made for dunking into hot coffee. A South African classic, simplified.

Course Breakfast

Cuisine South African

Keyword rusks, seed and nut rusks, South African rusks

Prep Time 20

Cook Time 45

Drying time 6

Total Time 7 5

Servings rusks

Calories 146kcal

Author Alida Ryder

Ingredients

Dry ingredients

8 cups (1160g) all-purpose flour
1 1/2 cups (320g) sugar
3 cups (160g) Bran Flakes / All Bran cereal lightly crushed
3 tbsp baking powder
2 tsp salt
1 cup (160g) mixed seeds
1 cup (150g) almonds roughly chopped
1 cup (150g) pecans roughly chopped

Wet ingredients:

4 sticks (500g) butter melted
2 cups (500ml) buttermilk
2 tsp vanilla extract
2 eggs
1 cup (200g) dried cranberries

Instructions

Preheat oven to 350°F (180°C). Spray baking pans with nonstick spray. (Baking pan size: 9x13in/24x33cm).
Whisk together melted butter, buttermilk, eggs and vanilla. Add cranberries to the mixture and let them soak while you prepare the dry ingredients.
In a large bowl, whisk together flour, baking powder and salt. Stir in the lightly crushed bran flakes, seeds, chopped almonds and pecans.
Pour the wet ingredients (including cranberries) into the dry. Mix until just combined.
Press the dough firmly and evenly into the prepared pans.
Using a sharp knife, cut the dough into rectangular rusks (approximately 2cm x 6cm each).
Bake at 350°F (180°C) for 45 to 60 minutes until golden brown.
Cool in the pan for 15 to 20 minutes. Re-slice then turn out onto a clean surface.
Reduce oven to 120°F (50°C). Place sliced rusks on wire racks set over baking trays. Dry in the oven for at least 6 hours or overnight until completely dry and hard all the way through.
Cool completely. Store in an airtight container for up to 3 to 4 weeks.

Video

Nutrition