Saucepan@saucepan · Shared this recipeFollowAfrikaans · breakfastMuesli RuskA twice-baked South African breakfast treat made with oats, honey, cranberries, seeds, and nuts, perfect for dipping into coffee.total1 hrprep15 mincook45 minservings4Original recipe on wandercapetown.comKeep this recipeAdd a copy of Muesli Rusk to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings4 cup flour, I use half white cake flour and half whole wheat or nutty wheat4 tsp baking powder1.5 cup oats1 cup brown sugar0.25 cup honey, If you want a more honeyed flavour you can replace some of the sugar1 cup cranberries1 cup seeds and nuts, I usually add sunflower seeds, almonds, pumpkin seeds and sesame seeds, but these are really up to what you love125 ml coconut, Also optional but it’s a lovely addition250 ml buttermilk125 gr butter melted2 large free-range eggs0.333 cup sunflower oilStepsClear checksTap an ingredient or step to check it off.1Step 1: Preheat the oven to 180C/350F.2Step 2: Line a baking dish of approximately 25cm x 30cm with baking paper.3Step 3: Stir all your dry ingredients until well combined.4Step 4: Add cranberries, nuts and coconut and stir again.5Step 5: Melt your butter, then add the honey to the pan (or microwave bowl) and stir until combined.6Step 6: In a separate bowl, mix the melted butter and honey with buttermilk, eggs and sunflower oil.7Step 7: Pour the wet ingredients into the dry ingredients and stir till just combined.8Step 8: Pour this thick, stodgy batter into your lined baking tray and use the spoon to even it out nicely. Bake for 45 minutes or until the top is nice and golden and a knife poked in the center comes out clean. You may need to put foil on the top if your oven is temperamental, but I’ve never found it necessary.9Step 9: Allow to cool. Then lift it out and slice it into strips, and then slice in the other direction to make fingers - you can make them short and chunky or long and slender, whatever rusk style you prefer. Place these on a larger baking tray (or the one you used, plus another one) with space between them.10Step 10: Bake for 6 hours on 100C/210F, turning them over after about 3 hours. My mum often only bakes them for 3 hours and then considers them finished and perfect, so it’s worth popping one out when you’re turning them and testing. With the baking smells that have been floating around your house for the past 3 hours, you probably won’t be able to help yourself anyway.11Step 11: Allow to cool and dish into an airtight container and onto your plate!getsaucepan.com/r/78882b4c-88a6-4bcb-a78b-f88dfc6d879b · Original: https://wandercapetown.com/recipe/muesli-rusks/
