I’ve been tinkering with this recipe for some time now and I can lastly share the right way to make these muesli rusks with oats and raisins are my greatest. I really like a basic South African buttermilk rusk however a muesli one is so a lot better. I really like that these are filled with a lot healthful goodness. From the oats to the three varieties of seeds and the beneficiant dose of raisins and sultanas. They get baked in a tray and lower into rustic fingers to be dried within the oven. Good for dunking into your morning tea or espresso.
Substances for muesli rusks with oats & raisins:
Flour – I’ve used self-raising flour on this recipe however for those who desire you should utilize cake flour or all-purpose and add 2 1/2 teaspoons of baking powder and 1 teaspoon salt.
Oats – use old school rolled oats and never prompt oats on this recipe.
Sugar – You should utilize 1 ¼ cup sugar (or 1 cup sugar and ¼ cup honey). Brown or white will work.
Raisins – I’ve used a mixture of raisins and sultanas however you should utilize all or one of many different. You would combine it up additional and use cranberries or different chopped-up dried fruit similar to apricot
Seeds – I’ve used a combination of sunflower, pumpkin and flaxseeds. Make sure you mill the husks of the flaxseeds with a purpose to acquire their dietary profit. Chia seeds or nuts might be added to or exchange among the seeds.
Buttermilk – You can also make your personal buttermilk at dwelling by including a tablespoon of white vinegar to 250ml of complete milk. Let the combination sit at room temperature for about 10-Quarter-hour. Throughout this time, the milk will begin to curdle and thicken barely. After 10-Quarter-hour, give the combination a very good stir to ensure it’s absolutely mixed and thickened.
Butter and oil – I’ve used a mixture of butter and oil.
You may additionally like these South African recipes:
The perfect buttermilk bran rusks
Malva pudding with cranberries & ginger
My grandmother Betty’s crunchy recipe
A basic buttermilk rusk recipe
Simple peppermint crisp pudding
- 500 gms self-raising flour
- 1 tsp salt
- 1 ½ cups oats
- 1 ¼ cup sugar or 1 cup sugar and ¼ cup honey
- ½ cup raisins
- 1/3 cup sultanas
- 1/3 cup sunflower seeds
- 1//3 cup pumpkin seeds
- ¼ cup flaxseeds
- 250 ml buttermilk
- 125 gms butter melted
- 2 massive free-range eggs
- 1/3 cup oil
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Preheat the oven to 180C / 350F
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Sift the flour and salt collectively in a big bowl after which add the sugar (honey), oats, raisins, sultanas, all of the seeds and blend to mix
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In a jug measure out the buttermilk then add the melted butter, eggs and oil and whisk to mix.
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Pour the moist components into the dry components and blend till you get a thick dough-like batter. If it’s a bit dry, add a splash extra buttermilk. It needs to be pretty sticky.
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Empty the combination into an oblong baking tin that has been lined with baking paper and approx.23cm x 33cm with a 3 – 5cm rim. Unfold it out evenly within the tin. Bake for 45 minutes and till golden brown. *loosely cowl with tin foil from about 20 minutes in to forestall the highest floor from over brown. Take away and permit to chill.
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When the rusks are cool, take away the paper and place on a big board. Reduce them into fingers the scale that you desire to. Then place these on a big flat baking sheet lined with paper permitting some house between every rusk
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Dry out in a single day (8 – 9) hours in a 60C oven or for six hours in a 100C oven Flip them over as soon as for those who can. In the event you lower your rusks very thick they may want a little bit extra drying time.
These rusks might be saved in an hermetic container or biscuit tin for a month.
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