Don't you just love that word? Rusk-s. It sounds like you are calling a cat while pronouncing it, no? Well, rusks are definitely a breakfast or snack favourite of mine and the 'healthier' it is, with seeds, and raisins and bran, the better!
I explored the internet a bit and found this lovely recipe from Ideas Magazine's website, which got my mouth watering and me pining to buy an apron. Or baking utensils for that matter.
Seed and bran rusks
Makes: about 40
Preparation time: 15 minutes
Baking time: 45-50 minutes, plus drying time
• 545ml (500g) butter
• 350ml (300g) brown sugar
• 2 large eggs, lightly beaten
• 500ml buttermilk
• 1kg self-raising flour
• 10ml baking powder
• 200g bran flakes
• 500ml (135g) digestive bran
• 150ml (115g) raisins
• 100ml sunflower seeds
• 30ml sesame seeds
• 30ml linseeds
1 Melt the butter and the brown sugar together in a saucepan. Set aside to cool. Add the eggs and the buttermilk.
2 Sift the flour, baking powder and 5ml salt
together. Add the bran flakes, digestive bran, raisins and seeds. Stir
in the egg mixture. Shape into balls and place next to each other in a
greased roasting pan. Bake in a preheated oven for 45 to 50 minutes.
3 Turn onto a wire rack and cool slightly, then
break into rusks. Place the rusks onto wire racks and stand them on
baking trays. Reduce the oven temperature to very low then return the
rusks to the oven and leave them to dry out for 8 to 10 hours. Store the
rusks in airtight containers.