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Nutty Wheat Rusks

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Rusks you'd go nuts for!

  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 60 mins
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  • 5 C (650g) nutty wheat flour
  • 1 tsp (5 ml) salt
  • 5 tsp (25 ml) baking powder
  • 1 tsp (5 ml) cream of tartar
  • 1 tsp (5 ml) bicarbonate of soda
  • 1 C (250 ml) soft brown sugar
  • 250 g butter, softened
  • 2 large eggs
  • 1 Tbsp (15 ml) honey
  • ½ C (125 ml) milk

Preheat the oven to 180 °C. Grease 2 small loaf tins.

In a bowl, mix together the flour, salt, baking powder, cream of tartar, bicarbonate of soda and soft brown sugar. Rub the butter into the dry mixture. Whisk the eggs, honey and milk together. Add to the dry ingredients and give it a good mix.

Fill each of the loaf tins halfway and bake for 1 hour, or until the tops are light brown. . Remove from baking tin and cool on a drying rack.

Using a serrated knife, cut the loaves into 3 cm-thick slices and then cut into 3 slices lengthways. Place on an oven tray and dry overnight at 100 °C or at 70 °C in a fan-assisted oven.