Coffee Crunchie Rusks

Rusks + crunchies = the ultimate coffee break treat! This recipe is a combo of two South African favourites and you wont believe how easy they are to bake.

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FULL RECIPE

Serves 40
Hands-on time: 10 minutes
Hands-off time: 30 minutes

INGREDIENTS

3 tbsp NESCAF Classic Original
cup (153g) margarine
1 tbsp golden syrup
1 tsp bicarbonate of soda
1 cup (125g) cake flour
1 cups (153g) oats
1 cup (100g) desiccated coconut
cup (165g) light brown sugar

Serving suggestion:
NESCAF Classic Original

*Microwave cooking times may vary due to wattage; use the timings below as a guide.

METHOD

1. Preheat the oven to 160C and lightly grease a 20cmx30cm baking dish.

2. In a small bowl, add the NESCAF Classic Original, margarine and syrup and heat in the microwave for 45 seconds until melted. Whisk the bicarbonate of soda into the margarine-syrup mixture and set aside.

3. In a large mixing bowl, add the cake flour, oats, desiccated coconut and brown sugar and mix until well combined.

4. Add the margarine-syrup mixture to the large mixing bowl and stir to combine. *Chefs Tip: The coffee will add a delicious depth of flavour!

5. Transfer the crunchie mixture to the prepared baking dish and press down firmly with the back of a spoon to form an even layer.

6. Bake the coffee crunchies for 30 minutes until golden brown.

7. Once baked, immediately cut the hot crunchies into 40 uniform rectangles while still in the baking dish. *Chefs Tip: Cut the crunchies while they are hot before they harden and set!

8. Allow the crunchies to cool completely in the baking dish before serving.

9. Serve the rusks with a hot cup of NESCAF Classic Original and ENJOY! *Chefs Tip: Store the coffee crunchie rusks in an airtight container for up to 2 weeks!

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