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you are here: Recipes | Cranberry and buttermilk rusks

Cranberry and buttermilk rusks

Rusks recipe


Cranberry and buttermilk rusks

Recipe by Zola Nene from Expressoshow.com

Makes 24

 

4 cups self-raising flour

1 tsp baking powder

1/2 tsp Salt

¾ cup Selati Demerara sugar

250g Butter, diced

2 Eggs

1 ½ cups buttermilk

100g dried cranberries

100g sunflower seeds

 

Preheat oven to 180 C

Mix together the flour, salt, baking powder and sugar into a large bowl.

Rub in the butter until breadcrumb consistency.

Beat together the eggs and buttermilk then mix into the dry ingredients.

Mix in the cranberries and sunflower seeds then press the mixture into a lined square baking tin.

Bake for about 1 hour or until golden and a skewer comes out clean.

Remove from the oven and slice into rusks.

Turn the oven down to 90C.

Place the cut pieces onto flat baking trays and dry in the oven with the door slightly ajar – this will take about 3 hours.

Store in an air-tight container and serve with hot tea or coffee.



 

 

 

 

 

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