MOM’S BEST RUSKS

500gm SR flour

½ cup wheat bran

(You can substitute oat bran if you wish)

½ cup oats (if you don’t have oats, just use more bran)

¾ cup brown sugar

1 tsp BP

¼ tsp salt

½ tsp cinnamon (or more to taste)

250gm salted butter -

¼ cup coconut oil (you can leave out the oil if you want to: we like the enhanced coconut flavor)

1 egg

250ml buttermilk (if you don’t have buttermilk to hand, a tablespoon of lemon juice or soirit vinegar in a cup of milk will do it. Just let it stand till it thickens)

¾ cup chopped nuts – walnuts are the best

A handful of dessicated, unsweetened coconut

Mix all dry ingredients.

Melt butter and oil together and add to dry mixture.

Then add beaten egg and buttermilk.

Mix well.

Place in shallow (22x36cm or 9x14in) baking tray.

Bake for 45 minutes @ 180'C/ 350'F.

When cooled sufficiently cut the rusks to the size you like. Place on a cookie sheet and dry in a cool oven (170’) overnight or till crisp and crunchy.

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