Jungle Oat Bran Rusks
30 g (250 ml) Jungle Oat Bran
250 g Butter at room temperature
400 g (500 ml) Sugar
500 ml Buttermilk
140 g (250 ml) Nutty Wheat flour
160 g (500 ml) Desiccated coconut, roasted
80 g Linseed mixture
100 g (250 ml) Ground almonds
1 kg Self-raising flour
5 ml salt
2.Grease a large oven tray and line with greased baking paper.
3.Cream the butter, oil and sugar together in a food processor.
4.Add the eggs one by one, mixing well after each addition. 5.Add the buttermilk, followed by the dry ingredients, and mix to a soft dough.
6.Press the dough into the prepared oven tray and bake for 1 hour until golden brown.
7.Remove from the oven and set aside to cool completely. before slicing into rusks.
8.Dry the rusks overnight in a cool oven.
9.Store in an airtight container.