I grew up with always having rusks in a tin in the kitchen. My gran used to make the most amazing, huge buttermilk rusks that almost didn’t fit into you coffee cup. I miss those kinds of rusks. I think I’ll make them and share it here, but today is about a very breakfast suitable kind of rusk.
These rusks are very light and crispy due to the large amount of Weet-Bix added to the mixture. Weet-Bix, in case someone doesn’t know,are very light, compressed wheat cakes, usually eaten for breakfast with warm milk. It adds lovely texture and fibre to the rusks. They are truly delicious and are great to have with a cup of coffee in the morning or even as a mid-morning snack. They can be eaten without coffee or tea as they are so crispy that they don’t really need any dunking. The sunflower seeds add a lovely nutty flavour and the cranberries add a slight sweet, yet sour dimension.
Make a large batch, cause they go so fast that in no time the tin will be empty!