Cranberry & Pecan Nut Easter Rusks

Cranberry & Pecan Nut Easter Rusks

Preparation time:  20 min

Baking time:  45 min to 1 hour

Makes one large pan of rusks

Oven: 180 degrees Celsius

Ingredients:

1. 500 g of butter
2. 400 ml of dark soft brown sugar
3. 500 ml of buttermilk
4. 3 large eggs
5. 25 ml of vanilla essence
6. 1 kg of self raising flour
7. 15 ml baking powder
8. 5 ml of salt
9. 750 ml raisin bran
10. 500 ml wheat bran
11. 250 ml of coconut
12. 200 g of Montagu Sunflower Seeds
13. 200g of Montagu Linseed
14. 500 g of Montagu Cranberries
15. 1 kg of Montagu Pecan Nuts

Method:

1. Melt the butter and the sugar together and beat the buttermilk, eggs, vanilla essence together
2. Sift together the flour, baking powder, salt and mix with the raisin bran, wheat bran, coconut, sunflower seeds, linseed, cranberries and pecan nuts
3. Pour over the sugar and butter mixture and follow with the buttermilk egg mixture and stir through with wooden spoon until well mixed and wet.
4. Place into a rusk pan and cut with rusk cutter
5. Bake for 45 minutes to an hour until the rusks are firm, turn out onto a cooling tray, break up the rusks and place on drying trays. Dry over night at 50 degrees celsius and a wooden spoon in your oven door.