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.

4. 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 level.

5. Bake for 45-50 minutes until cooked through and golden. If the top is browning too quickly, cover with foil for the last 10 minutes of the baking time. Cool in the tin for 15 minutes before turning out onto a wire rack. Cover with a tea towel and leave to rest for at least 6 hours.

6. Slice with a serrated knife. Arrange the rusks on a lined oven rack. Dry out in a low oven (80ºC) until crisp, 8-9 hours. Store in an airtight container.