Dairy Free Rusks

Name: Dairy Free Rusks
Ingredients: 800 ml boiling water; 350 g dairy-free margarine, cut into blocks; 375 ml brown sugar; 3 eggs, beaten well; 1 kg nutty wheat flour; 15 ml baking powder; 10 ml salt; 5 ml cream of tartar; 300 ml natural bran (optional); 1 cup sunflower seeds; 1 kg muesli

11 ingredients

15 steps

Ingredients

800 ml boiling water
350 g dairy-free margarine, cut into blocks
375 ml brown sugar
3 eggs, beaten well
1 kg nutty wheat flour
15 ml baking powder
10 ml salt
5 ml cream of tartar
300 ml natural bran (optional)
1 cup sunflower seeds
1 kg muesli

Directions

1

Preheat oven to 180°C.
2

Grease 1 large rectangle baking pan.
3

Mix boiling water, margarine and sugar.
4

Allow to cool - should be lukewarm.
5

Add beaten eggs and mix well.
6

Mix flour, baking powder, salt and creme of tartar and add to egg mixture.
7

Add bran, sunflower seeds and muesli and mix to form a soft dough.
8

Pour into baking pan and bake for 1 hour.
9

Cool and then cut into rectangles.
10

Set oven temperature to 100°C.
11

Space the rusks evenly in the baking pan in the same direction.
12

Place the pan in the oven and allow the rusks to dry out with the oven door ajar for 1 hour.
13

Turn the rusks onto a new side in the same direction and leave to dry out with the oven door ajar for 1 hour.
14

Repeat the last step twice until the rusks have been dried out from all sides.
15

Rusks can last for weeks if stored in biscuit jars or tins.