Friday, 29 July 2016

Jungle Ultra Crunch Rusks

Jungle Ultra Crunch Rusks
Makes 36


260 g (500 ml) Jungle Ultra Crunch Original
500 g Self-raising flour
2,5 ml Salt
250 g Butter, cubed
200 g Sugar
250 ml Buttermilk
1 Egg


1.Preheat oven to 180°C.
2.Sift the flour and salt together in a large mixing bowl.
3.Add the butter and rub into the dry ingredients until it resembles coarse breadcrumbs.
4.Add the Jungle Ultra Crunch and sugar.
5.Beat the buttermilk and egg together and add to the dry ingredients.
6.Mix well and spoon into a 18 x 8-cm greased bread pan.
7.Bake for an hour or until golden brown.
8.Allow to cool then slice into rusks.
9.Reduce oven temperature to 100 °C.
10.Place cooled rusks on a cooling rack on top of a baking sheet and leave in the oven for 8 hours or overnight to dry out.

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