Home FOR THE holidays
COCONUT & SUNFLOWER SEED BUTTERMILK RUSKS
Makes 44 rusks
Whether you prefer a thorough dunking or a delicate dip, homemade buttermilk rusks are coffee’s best friend. I’ve kept the recipe simple, leaning on cost-conscious, store cupboard staples. In place of nuts, there are generous measures of coconut and sunflower seeds. Good salted butter is requisite, though.
• 350g bran-rich self-raising flour
• 250g white self-raising flour
• 1¼ tsp baking powder
• ½ tsp fine salt
• 120g whole rolled oats
• 120g desiccated coconut
• 150g sunflower seeds
• 250g butter, salted
• 220g light brown sugar
• 250ml buttermilk
• 1 extra-large egg, lightly beaten
1. Preheat the oven to 170ºC. Butter and line a 32cm x 24cm baking tin with parchment paper.
2. In a large mixing bowl, sift together both flours, the baking powder and salt. Add the oats, coconut and sunflower seeds, then give everything a good mix.
3. In a saucepan, over medium heat, melt the butter and sugar together. Remove from the heat, then whisk in the buttermilk, followed by the beaten egg.
Add the buttermilk mixture to the dry ingredients and mix well to incorporate. Scrape the dough into the tin and press down with the back of a floured spoon to
