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Lindy's Famous Rusks

Ingredients

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

Directions

Preheat 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, followed by the wet ingredients and stir to combine.

Spread the batter evenly into a lined baking tray and bake for 30 minutes until golden brown and cooked when tested with a skewer.

Remove from the oven, carefully tip out onto a cooling 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 dunk away.

Ingredients

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

Directions

Preheat 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, followed by the wet ingredients and stir to combine.

Spread the batter evenly into a lined baking tray and bake for 30 minutes until golden brown and cooked when tested with a skewer.

Remove from the oven, carefully tip out onto a cooling 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 dunk away.

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