750 ml
all bran flakes ( crush it roughly with a rolling pin
300 ml
milk
½ cup
desiccated coconut
1 cup
chopped dates (can add more)
1 cup
chopped pecans
In a mixing bowl,beat the butter and sugar well..add in eggs and whisk well until incorporated.
Add the flour, salt and all bran flakes,dates and nuts mix, lastly add the milk and mix well.
Prepare a baking tray with nonstick spray, push the batter in the pan, level it out and cut it into the size of rusks you would like to have either with a pizza cutter or knife
Bake in the oven for about 45 minutes until brown. Remove the rusks, and arrange it on an oven tray to dry out and harden at 100 degrees for approx 20+ minutes
It is a very handy, make-ahead recipe to have in your repertoire - simply throw all of the ingredients into one bowl, mix, pop into the fridge and hey presto - you can have fresh bran muffins in a jiffy for lunch boxes, parties and snack time
WOOLWORTHS BUTTERMILK RUSKS FROM THE TASTE MAGAZINE Recipe by. makes 24 rusks or mosbolletjiesPrep time. 2 hours plus at least 8 hours for the rusks to dry outCooking time. If you want to go all the way to create dry rusks, break the cooked dough into pieces along the lines of the original balls, lay out flat on baking sheets and leave in an oven heated to 100ºC overnight or until completely dry, at least 8 hours. 25 g dried cranberries and 25g roughly chopped almonds50 g raisins, sultanas or chopped dates and 1cup bran50 g pecan nuts and 1t cinnamon2 T aniseed1 cup of crushed all bran flakes1 cup of desiccated coconut50 g sunflowers seeds and ½ cup honey25 g pumpkin seeds and 25 g chopped dried apricot3. For wholewheat rusks, substitute 700 g white bread flour or 50% (700g) of the stone ground flour with whole wheat flourTASTE’S takeThis is the ultimate buttermilk rusk recipe, passed down to Chef Monché Muller, by her grandmother. 1cup bran
Bran is not high up with my family and I do not really blame them as I have experimented with so many recipes with bran as an ingredient which simply tasted yuck
Add oats, coconut and bran. 125ml [15g] Snowflake Wheat Bran. Met my tweede baksel het ek die Wheat Bran met bykans die helfte verminder na 60g, en dit was BAIE, BAIE lekkerder. 125ml [15g] Snowflake Wheat Bran
Spray your pan with ”spray and cook” or ”pam” and transfer the mixture to your pan and then flatten it with oily hands and mark out the size of the rusks by cutting through it
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