- 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.