255g/9oz butter

200g/7oz soft light brown sugar

284ml pot of buttermilk

1 egg

500g/1lb 1oz self raising flour

1tsp baking powder

A pinch of salt

110g/4oz bran flakes

110g/4oz oats or museli

55g/2oz sultanas

55g/2oz dried apricots, sliced

55g/2oz sunflower seeds

30g/1oz pumpkin seeds

55g/2oz golden linseeds

110g/4oz mixed nuts, pecans, hazelnuts, almonds

  1. Preheat oven to 200c fan/400f/GM6/AGA-baking oven with cold plain shelf.  Line a 42cm x 30cm baking tin with baking parchment.
  2. Melt the butter and allow it to cool a bit before beating in the sugar, buttermilk and egg.
  3. Sift the self raising flour, baking powder and salt together and then stir in all of the other dried ingredients.
  4. Pour the cooled liquid into the dry ingredients and mix really well.
  5. Spoon into the lined baking tin and using a wet palette knife, spread the mixture out evenly.
  6. Bake in the oven for 15mins and then lower the oven temperature to 180c/350/GM4/bottom runner in Aga and bake for another 25mins.
  7. When golden remove from the oven and allow to cook for about 20mins before turning out of the baking tin and slicing into fingers.
  8. Reduce the oven temperature to 100c/200f/GM½/Aga – warming oven.
  9. Spread the fingers out on 2 baking sheets and place in the oven to dry out until crunchy, 2-3hrs.
  10. Remove from the oven, cool and store in kilner jars or airtight containers.
  11. Serve with tea or coffee to dunk the rusks in.


Think Ahead & Helpful Hints

  • Add whatever dried fruits you like, cranberries, dates, raisins.
  • These will keep at their best in an airtight container for 2weeks.
  • Perfect for on-the-go breakfasts.