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Easy Breakfast Rusks

Easy Breakfast Rusks

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INGREDIENTS:
1 kg self-raising flour
1 tsp baking powder
Pinch of salt
200 g light brown sugar
300 g All Bran Flakes
3 eggs, lightly whisked
500 g unsalted butter, melted
500 ml buttermilk
DIRECTIONS:

Pre-heat your oven to 180°C.

Sieve the flour, baking powder and salt together in a large mixing bowl.

Add the sugar and All Bran flakes and stir to combine.

Whisk together the eggs and buttermilk. Add to the dry ingredients along with the melted butter and stir with a wooden spoon until well combined.

Spread evenly into a lightly greased and lined baking tray, we use a tray approximately 33cm x 24cm and bake for 30 minutes or until cooked when tested with a skewer and golden brown on top.

Remove from the oven, carefully tip out onto a wire rack and allow to cool completely before slicing. Spread the rusks out evenly onto baking trays and place them back in the oven for approximately 6 hours at 80°C or until dry and crunchy.

Allow to cool completely before storing in an airtight container to maintain their crunch and freshness.

Curl up on a couch with a mug of your favourite NOMU hot chocolate and get dunking.


 

SHOP THE PRODUCTS

Ingredients

INGREDIENTS:
 1 kg self-raising flour
 1 tsp baking powder
 Pinch of salt
 200 g light brown sugar
 300 g All Bran Flakes
 3 eggs, lightly whisked
 500 g unsalted butter, melted
 500 ml buttermilk

Directions

DIRECTIONS:
1

Pre-heat your oven to 180°C.

Sieve the flour, baking powder and salt together in a large mixing bowl.

Add the sugar and All Bran flakes and stir to combine.

Whisk together the eggs and buttermilk. Add to the dry ingredients along with the melted butter and stir with a wooden spoon until well combined.

Spread evenly into a lightly greased and lined baking tray, we use a tray approximately 33cm x 24cm and bake for 30 minutes or until cooked when tested with a skewer and golden brown on top.

Remove from the oven, carefully tip out onto a wire rack and allow to cool completely before slicing. Spread the rusks out evenly onto baking trays and place them back in the oven for approximately 6 hours at 80°C or until dry and crunchy.

Allow to cool completely before storing in an airtight container to maintain their crunch and freshness.

Curl up on a couch with a mug of your favourite NOMU hot chocolate and get dunking.

Easy Breakfast Rusks

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