Rustic Rusks....

This recipe was given to me many years ago by my deares friend / sister Carrie who now lives in Australia. She was always baking something when they lived across the road from us. Miss her stacks xx

Just a few tips with this, I use 2 x 3 or 4cm deep dishes to cook these. I also find it easier to cut them with a pizza cutter that can roll. Best to make them and leave them to dry out in a warming draw of an oven over night or on a very low temp for a few hours. They are wonderful dunked in coffee :-)

You will need:

1 kg Selfraising flour
10ml Salt
10ml Baking Powder
2 cups of Brown Sugar
2 cups of Rolled Oats
3 cups of all bran flakes
2 cups of Sunflower Seeds
2 large Eggs
2 cups Buttermilk
500g Butter

Method:

Mix all the dry ingredients together.
Beat the buttermilk and eggs together.
Melt the butter
Mix everything together to form a dough.
Spoon into a large deep baking tin or 2 loaf tins
Bake at 180deg for an hour
Cut into rusks.
Dry out the rusks in a cool oven for 4 hours.

You can play with this, replace sunflower seeds with peacan nuts or poppy seeds, sesame seeds, raisens, almonds etc just keep the basics in mind :-)