Mmmzanzi Fruit & Nut Rusks

Nhlamulo these Mmmzanzi Fruit & Nut Rusks! There is no way to Bake It Better than this.

Makes: 90

Hands-on time: 25 minutes

Hands-off time: 4 hours


INGREDIENTS


1 packet (1 kg) Sasko Cake Wheat Flour

1 tbsp baking powder

1 tsp salt

1 packet (125g) Safari Mixed Raisins

1 packet (100g) Safari Pecans Raw

500g butter

1 cups light brown sugar

2 cups buttermilk, room temperature

2 XL eggs

1 tbsp Moirs Vanilla Essence


Serving suggestion:

Coffee



METHOD


1. Preheat the oven to 180C fan-assist. Line and grease 2 medium baking trays, 60x25cm.

2. In a large mixing bowl, sieve the Sasko Cake Wheat Flour along with the baking powder and salt. Add the Safari Mixed Raisins and roughly chop the Safari Pecans Raw. Stir through the flour evenly.

3. In a large heatproof bowl, melt the butter. *Chefs Tip: Replaceable with baking margarine in equal parts, if preferred.

4. Stir the sugar through the melted butter until well combined. Add and mix in the buttermilk, eggs and Moirs Vanilla Essence. *Chefs Tip: For a buttermilk replacement, mix 2 tablespoons of lemon juice with 2 cups of full cream milk and allow to stand for 5 minutes until thickened.

5. Mix the wet ingredients through the dry ingredients, making sure not to overmix.

6. Spoon and evenly spread the rusk dough into the prepared trays. Be careful not to press out all the air. *Chefs Tip: Score the rusks before baking for easy cutting after.

7. Bake for about 1 hour until a skewer inserted in the centre comes out clean. Allow to cool.

8. Reheat the oven to 90C. Slice the rusks into neat logs and place onto a wire rack over a baking tray. Allow to dry out in the oven for about 3-4 hours, with the door slightly ajar using a wooden spoon to assist.

9. Serve with your favourite warm drink and ENJOY!