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Peanut Butter & Honey Rusks
Nothing says early morning around a campfire like a hot cuppa and a rusk or two. These PB & Honey rusks have definite dunkability.
- Yields: +/ 30 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 60 mins
Ingredients
1 kg self-raising flour
2 C (500 ml) roasted peanuts
2 C (500 ml) rolled oats
2 tsp (10 ml) baking powder
1 tsp (5 ml) salt
2 C (500 ml) buttermilk
500 g butter, melted
1 ½ C (375 ml) smooth peanut butter
½ C (125 ml) honey
1 tsp (5 ml) vanilla extract
2 large eggs, whisked a squeeze of lemon juice
Method
Preheat the oven to 180 ºC.
Grease 3 x 24×13 cm loaf tins.
Add the flour, brown sugar, peanuts, oats, baking powder and salt to a large mixing bowl and mix well to combine.
In another large mixing bowl, add the buttermilk, butter, peanut butter, honey and vanilla and whisk to combine. Add the eggs and lemon juice and whisk again.
Pour the wet ingredients into the dry and mix to form a dough.
To form the rusks, weigh out 80 g balls of dough (or just pinch off roughly a golf ball size piece). Roll the dough into balls and place 2 balls side by side in the tin. Repeat the process until the tins are full.
Place the tins side by side in the oven and bake for 1 hour; they are done when a toothpick or cake tester inserted into the centre comes out clean. Allow the rusks to cool completely in the tins. Once cooled, turn out and gently break into individual rusks along the score lines.
Turn the oven down to 100 ºC. Place the rusks onto a baking tray and place into the oven to dry for at least 8-10 hours. Allow to cool completely and then pack into an air-tight container ready for your camping trip
