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!