Wednesday, 28 March 2018

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


    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.

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