INGREDIENTS
• 700 ml cake flour
• 225 ml whole-wheat flour
• 325 ml Weet-Bix, finely crushed
• ½ cup (125 ml) wheatflavoured ProNutro
• 175 ml All Bran breakfast cereal
• 275 ml oatmeal
• 45 ml desiccated coconut
• 150 ml raisins
• 150 ml sunflower seeds
• 1 tablespoon (15 ml) aniseed
• 90 ml baking powder
• 700 ml Clover fresh full-cream milk
• 100 ml vinegar
• 350 g Clover Mooi River butter
• 1 cup (250 ml) sugar
• 1 teaspoon (5 ml) salt
• 1 teaspoon (5 ml) bicarbonate of soda
Method
1. Preheat oven to 180 °C.
2. Mix the first 11 ingredients on the list well. Mix the milk and vinegar together over a very low heat. Dissolve the butter, sugar and salt in the milk mixture. Add the bicarbonate of soda and stir until dissolved. Add the milk mixture to the dry ingredients. Mix well until a dough is formed.
3. Press the dough evenly into a 50 x 40 cm baking tray or two smaller baking trays. Cut the rusks.
4. Bake for 25 minutes in the oven, reduce heat to 160 °C and bake for another 25 minutes.
5. Allow to cool and break rusks loose from one another. Dry overnight on an oven rack at 90 to 100 °C.
