Bircher Muesli Rusks


  • 1 cup sugar and 1/4 cup honey
  • 500 gm self raising flour
  • 1 teaspoon salt
  • 2 cups Spice and All things nice Bircher Muesli
  • 1/2 cup mixed seeds (pumpkin, flax, sunflower, sesame)
  • 1/2 cup dried cranberries, saltanas or dried apricots
  • 1 cup buttermilk / plain yoghurt
  • 2 eggs
  • 125 gm butter
  • 1/3 cup oil

Preheat the oven to 180C / 350F

Sift the flour and salt together in a large bowl and then add the sugar and honey, oats, raisins, sultanas, all the seeds and mix to combine

Whisk the buttermilk / yoghurt, the melted butter (cooled), eggs and oil.

Pour the wet ingredients into the dry ingredients and mix until you get a thick dough-like batter. If it is a bit dry, add a splash more buttermilk. It should be fairly sticky.

Empty the mixture into a rectangular baking tin that has been lined with baking paper and approx.23cm x 33cm with a 3 – 5cm rim.  Bake for 45 minutes and until golden brown (about 20 mins into cooking – cover loosely with foil). Remove and allow to cool.

When the rusks are cool, remove the paper and place on a large board. Cut them into fingers the size that you would like. Then place these on a large flat baking sheet lined with paper allowing some space between each rusk

Dry out in the oven for 6 hours in a 100C oven Turn them over once if you can. If you cut your rusks very thick they might need a little more drying time.