The addition of Weetbix to these bran-packed rusks makes them incredibly crispy. So much so that they are almost too good to dunk in tea or coffee; you’d rather just want to nibble on them as they are.
The sunflower seeds add a delicate nutty taste, so if you’d want something with a bit more punch, don’t be scared to rather add pecan nuts or even crushed hazelnut. I often like to add an assortment of seeds, like linseed, pumpkin seed, poppy seed and sesame seed together with the sunflower seeds. It does, however, become a slightly costly recipe.
Instead of buttermilk, regular milk can be used, but the buttermilk does add divine flavour to the overall rusks. But just so you know, it works perfectly fine with regular milk, too!
If you’re a fan of dried fruit, don’t hesitate to enrich the rusks with ingredients like chopped prunes, raisins, chopped apricots or dried cranberries. This recipe really forms a base to which so much more can be added!
Easy Weetbix Rusks
- 500g butter, at room temperature
- 5 cups cake flour
- 2 cups buttermilk
- 2 cups sugar
- 2 tsp brown vinegar
- 2 eggs
- 2 tsp baking powder
- 2 tsp bicarbonate of soda
- 2 tsp salt
- 3 cups whole-wheat flour
- 2 cups Weet-Bix (about 4 biscuits), crumbled
- Preheat oven to 200°C and grease a rusk tray or large oven pan (30cm x 40cm).
- Rub butter into flour using your fingers.
- Add the rest of the dry ingredients to the flour and butter mixture.
- Whisk the wet ingredients together and add to the dry mixture. Add more Weet-Bix if the mixture looks too wet.
- Spoon into prepared tray or pan and bake for 30 minutes at 200°C. Cut into fingers and let dry in the oven.
Courses Teatime snack
Recipe from www.goodhousekeeping.co.za