Yoghurt rusks

Yields 50 rusks

350g (1.3/4C) soft brown sugar

500g (2C) baking margarine

625ml (21/2C) fat-free yoghurt

4 extra-large eggs, beaten

1kg (7C) Nutty Wheat flour

5ml (1t) cream of tartar

10ml (2t) bicarbonate of soda

10ml (2t) baking powder

5ml (1t) salt

30g (1C) bran

80g (1C) oats

80g (1C) fine desiccated coconut

150g (1C) poppy seeds

100g (1C) pecan nuts, chopped

150g (1C) sesame seeds

Preheat the oven to 180ºC and grease a rusk pan of 35cm x 45cm with cake pan greaser.

Melt the brown sugar and margarine together and set aside to cool.

Once cooled, add the yoghurt and eggs.

Mix all the dry ingredients together and stir well. Make a well in the centre and add the yoghurt mixture. Stir the mixture with a wooden spoon until well mixed. Don’t overwork the dough.

Spoon the dough into the pan and cut into fingers before baking.

Bake the rusks for 35 minutes until golden brown. Leave the rusks to cool in the pan and break apart into fingers.

Dry the rusks for 3–5 hours at 100ºC; wedge open the oven door with a wooden spoon.

Allow the rusks to cool completely before storing in airtight containers.