Print Recipe

Ingredients

  • 255 g/9oz butter
  • 200 g/7oz soft light brown sugar
  • 284 ml pot of buttermilk
  • 1 egg
  • 500 g/1lb 1oz self raising flour
  • 1 tsp baking powder
  • A pinch of salt
  • 110 g/4oz bran flakes
  • 110 g/4oz oats or museli
  • 55 g/2oz sultanas
  • 55 g/2oz dried apricots sliced
  • 55 g/2oz sunflower seeds
  • 30 g/1oz pumpkin seeds
  • 55 g/2oz golden linseeds
  • 110 g/4oz mixed nuts pecans, hazelnuts, almonds

Instructions

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