Whole Wheat Nutty Rusks
I love to eat rusks in bed on cold winter mornings. My husband loves to dunk them, but I’m not a fan of the yuckiness that becomes the bottom of your coffee, so I avoid that. These are crumblier…
- Level
- Beginner
INTRODUCTION
I love to eat rusks in bed on cold winter mornings. My husband loves to dunk them, but I’m not a fan of the yuckiness that becomes the bottom of your coffee, so I avoid that. These are crumblier rusks and are perfect for dunking or just eating.
I made this recipe on Expresso Morning Show a while back and the stylist cut them into really man-sized rusks, I prefer a smaller rusks that’s easy to put in your mouth. I double this recipe to make sure I only have to bake them once a week to keep everyone happy, of course I have a huge family and they go quickly. You may like to make a smaller batch.
METHOD
Ingredients
Directions
- Step 1:
Preheat oven to 180⁰C
- Step 2:
Grease a large rectangular cake tin, or ovenproof dish.
- Step 3:
Add lemon juice to milk. It will curdle, this is fine.
- Step 4:
Beat butter, sugar and eggs together in a large bowl.
- Step 5:
Add dry ingredients and mix well.
- Step 6:
Add milk and combine well.
- Step 7:
Press into baking tin and level well.
- Step 8:
Cut into rusks sizes before baking for until brown.
- Step 9:
Remove from oven. Allow to cool.
- Step 10:
Break into rusks and place on cooling racks. Dry out overnight in oven at 60⁰C.
Store in an airtight container. If they get a bit soft, just pop them into an oven for 10 minutes to dry out again. Happy dunking!
