PECAN AND ALMOND RUSKS RECIPE AND PICTURE COURTESY : FAWZIA MATHER @homemade_addict2 🍪🍬🍪🍬🍪🍬🍪🍬🍪🍬🍪🍬 500 grams butter 1 and 1/2 cups brown sugar 1 kg self raising flour 1 and 1/4 cups Kellogg's All Bran flakes - crush in food processor 1/2 cup chopped almonds 1/2 cup chopped pecan nuts 1 tsp fine salt 1 and 1/4 cups mixed seeds - sunflower seeds, pumpkin seeds, sesame seeds( thill), flax seeds, 1 cup dessicated coconut 2 tsp baking powder 2 tabls saumph ( fennel seeds) 2 eggs 500 ml buttermilk
Method
Melt 500 grams butter and 1 and 1/2 cups brown sugar on medium heat on the stove. It must melt and not boil. Move away from heat. In a separate bowl beat the 2 eggs and add the 500 ml buttermilk. In a large mixing bowl, add all the dry ingredients together, toss and mix well. Add the wet ingredients into the dry ingredients. Make a soft dough. Apply spray and cook and spread the mixture evenly in a large oven tray. ( I use 2 large oven trays) Preheat oven to 180 degrees Place in oven for approx 15 to 20 minutes. Then remove from oven, allow to cool and then slice into desired size and place back into the oven on 100 to 150 degrees for 3 to 4 hours, turning the rusks during intervals, until crispy and golden brown.
