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
1¾ cups light brown sugar
2 cups buttermilk, room temperature
2 XL eggs
1 tbsp Moir’s Vanilla Essence
Serving suggestion:
Coffee
METHOD
1. Preheat the oven to 180°C 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. *Chef’s 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 Moir’s Vanilla Essence. *Chef’s 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. *Chef’s 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 90°C. 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!
