cake rusk

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http://youtube.com/watch?v=m9iCLBKRXHs

Learn how to make easy rusks with our classic rusks recipe! These granola rusks are a great breakfast idea, makes an easy snack and makes a great lunchbox addition too. We made our classic rusks recipe and added buttermilk for that extra flavour! We also added granola for extra crunchy rusks. This is a great way to take your bowl of granola to homemade rusks in minutes. This granola rusks recipe is perfect to prep-ahead for easy weekday treats. • 🛎 SUBSCRIBE to our channel to join our Foodies fam HIT that notification bell so you'll never miss a new delicious recipe! • FULL RECIPE • Makes 28 • Hands-on time: 20 minutes • Hands-off time: 6 hours • INGREDIENTS • 3 cups (500g) self-raising flour • 1 tsp salt • 1 cup dark brown sugar • 2½ cups Kellogg's®️ Nutty Delight Granola • 2 cups (500ml) buttermilk • 2 large eggs • ½ cup (120g) melted butter • ¼ cup oil • METHOD • 1. Preheat the oven to 180°C and line a large rectangular baking dish (26x20cm) with baking paper hanging over the sides of the dish. *Chef’s Tip: Grease the baking paper with non-stick spray to ensure the batter won’t stick to the paper. • 2. In a large bowl, sieve the self-raising flour and salt and add in the sugar and the Kellogg's®️ Nutty Delight Granola and stir to combine. • 3. Make a hollow in the middle of the flour mixture and pour in the buttermilk, eggs, melted butter and oil and whisk everything together lightly until just combined. *Chef’s Tip: For a less costly alternative to buttermilk, combine 1 cup of milk and 1 tablespoon of lemon juice. Mix to combine and, when curdled, add to the dry ingredients as you would with buttermilk! • 4. Pour the batter into the prepared baking dish and use a spatula to even out the top. • 5. Bake the batter in the oven for 45 minutes or until a skewer inserted in the centre comes out clean. *Chef’s Tip: If the top becomes too dark during baking, loosely cover the dish with foil. • 6. Remove the tin from the oven and turn the oven temperature to 75°C. Allow the rusks to cool completely in the tin. • 7. Once cool to the touch, remove the rusk-bake from the baking dish, using the baking paper to assist and place it on a cutting board. • 8. With a bread knife, cut into rusk-sized slices, about 28. Arrange the pieces on a cooling rack placed over an oven tray and place the rusks back in the oven for 5 hours with the door slightly ajar. *Chef’s Tip: Use the end of a wooden spoon to keep the door ajar! • 9. Allow the rusks to cool completely. • 10. Serve and ENJOY! *Chef’s Tip: Store the rusks in a jar for 2-3 weeks! • Planning to try this? • If yes, please share your pictures with us on the Foodies Of SA Group on Facebook 👉 / foodiesofsa • #EasyRusksRecipe #GranolaRecipe #shorts

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