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SKINNY CHOC RUSKS

Breakfast & Brunch

SKINNY CHOC RUSKS

Metric Imperial

Ingredients

4 tbsp NOMU SKINNY Hot Chocolate
500g cake flour
½ cup xylitol
1 tbsp baking powder
½ tsp salt
250g butter, melted
1 large egg
250ml buttermilk
Optional: ½ cup choc chips / nuts

Directions

Preheat your oven to 180°C.
Combine all dry ingredients in a big mixing bowl and mix through.
Combine all wet ingredients together, whisking well.
Add the wet ingredients to the dry, mixing until a dough is formed.
Transfer the dough to a 20x20cm lined baking tray (a 20 x 30cm will also work as the dough rises quite a bit). Smooth the surface down flat.
Bake in the oven for 40 minutes or until golden brown and a knife comes out clean.
Allow to cool in the tin for 5 minutes before turning it out onto a cooling rack.
Once completely cooled (it will take some time), cut into 7 slices one way, and 3 slices in the other direction to get 21 rusks; or, if your dough has risen sufficiently, you can even cut these slices in half horizontally to get slimmer rusks – making around 36.
Place the cut rusks on a lined baking tray and bake in the oven for approximately 4 hours at 100C, until thoroughly dry.
Store in an airtight container and enjoy with a cup of NOMU Skinny Hot Chocolate!

Ingredients

4 tbsp NOMU SKINNY Hot Chocolate
500g cake flour
½ cup xylitol
1 tbsp baking powder
½ tsp salt
250g butter, melted
1 large egg
250ml buttermilk
Optional: ½ cup choc chips / nuts

Directions

Preheat your oven to 180°C.
Combine all dry ingredients in a big mixing bowl and mix through.
Combine all wet ingredients together, whisking well.
Add the wet ingredients to the dry, mixing until a dough is formed.
Transfer the dough to a 20x20cm lined baking tray (a 20 x 30cm will also work as the dough rises quite a bit). Smooth the surface down flat.
Bake in the oven for 40 minutes or until golden brown and a knife comes out clean.
Allow to cool in the tin for 5 minutes before turning it out onto a cooling rack.
Once completely cooled (it will take some time), cut into 7 slices one way, and 3 slices in the other direction to get 21 rusks; or, if your dough has risen sufficiently, you can even cut these slices in half horizontally to get slimmer rusks – making around 36.
Place the cut rusks on a lined baking tray and bake in the oven for approximately 4 hours at 100C, until thoroughly dry.
Store in an airtight container and enjoy with a cup of NOMU Skinny Hot Chocolate!

Ingredients

4 tbsp NOMU SKINNY Hot Chocolate
500g cake flour
½ cup xylitol
1 tbsp baking powder
½ tsp salt
250g butter, melted
1 large egg
250ml buttermilk
Optional: ½ cup choc chips / nuts

Directions

Preheat your oven to 180°C.
Combine all dry ingredients in a big mixing bowl and mix through.
Combine all wet ingredients together, whisking well.
Add the wet ingredients to the dry, mixing until a dough is formed.
Transfer the dough to a 20x20cm lined baking tray (a 20 x 30cm will also work as the dough rises quite a bit). Smooth the surface down flat.
Bake in the oven for 40 minutes or until golden brown and a knife comes out clean.
Allow to cool in the tin for 5 minutes before turning it out onto a cooling rack.
Once completely cooled (it will take some time), cut into 7 slices one way, and 3 slices in the other direction to get 21 rusks; or, if your dough has risen sufficiently, you can even cut these slices in half horizontally to get slimmer rusks – making around 36.
Place the cut rusks on a lined baking tray and bake in the oven for approximately 4 hours at 100C, until thoroughly dry.
Store in an airtight container and enjoy with a cup of NOMU Skinny Hot Chocolate!

Ingredients

4 tbsp NOMU SKINNY Hot Chocolate
500g cake flour
½ cup xylitol
1 tbsp baking powder
½ tsp salt
250g butter, melted
1 large egg
250ml buttermilk
Optional: ½ cup choc chips / nuts

Directions

Preheat your oven to 180°C.
Combine all dry ingredients in a big mixing bowl and mix through.
Combine all wet ingredients together, whisking well.
Add the wet ingredients to the dry, mixing until a dough is formed.
Transfer the dough to a 20x20cm lined baking tray (a 20 x 30cm will also work as the dough rises quite a bit). Smooth the surface down flat.
Bake in the oven for 40 minutes or until golden brown and a knife comes out clean.
Allow to cool in the tin for 5 minutes before turning it out onto a cooling rack.
Once completely cooled (it will take some time), cut into 7 slices one way, and 3 slices in the other direction to get 21 rusks; or, if your dough has risen sufficiently, you can even cut these slices in half horizontally to get slimmer rusks – making around 36.
Place the cut rusks on a lined baking tray and bake in the oven for approximately 4 hours at 100C, until thoroughly dry.
Store in an airtight container and enjoy with a cup of NOMU Skinny Hot Chocolate!

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SKINNY CHOC RUSKS

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