Ingredients:
½ lb butter
2 eggs
500 ml buttermilk
1 kg self raising flour
1 ½ cups brown sugar
1 tsp salt
3 tsp’s baking powder
½ cup digestive bran
¾ cup bran cereal flakes
½ pecan nuts (optional)
½ cup raisins (optional)
Method:
Combine all dry ingredients and sugar
Melt butter, combine with eggs and buttermilk and mix to a soft manageable dough
Spoon mixture into a greased roasting pan, smoothing the surface down with a spoon
Bake @ 160 C for 50 to 55 minutes or until skewer comes clean
Remove form oven and cool for 5 minutes before turning onto cooling rack to cool completely
Drying out rusks:
Place the rusks slightly on baking trays
Dry out for 6-8 hours at 60-70?C or overnight at the same temperature to completely dry out
If possible, leave door slight ajar to allow moisture to escape while drying.
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