Almond & cocnut rusks
RUSKS MEET BISCOTTI … THE COCONUT AND ALMONDS TAKE THIS RECIPE FROM DELICIOUS TO EXTRAORDINARY! Makes 50-60 rusks • 400 g (710 ml) wholewheat self
raising flour • 100 g fine desiccated coconut • 1 x 100 g-packet flaked almonds • 2,5 ml salt • 250 g (270 ml) butter • 200 g (250 ml) castor sugar • 250 ml buttermilk • 1 egg Heat oven to 180 °C. Place the flour, coconut, almonds and salt in a large mixing bowl. Cut the butter into cubes and rub into the dry ingredients until the mixture resembles breadcrumbs. Add the sugar and mix well. Whisk the buttermilk and egg together. Add to the flour mixture and mix well. Line an oven pan of 20 x 30 cm with baking paper. Place the mixture in the pan and flatten out with your fingertips. Bake for about 1 hour or until a cake tester comes out clean. Leave to cool before cutting into rusks using a serrated knife – they should be about 1 cm wide, but you can choose how long you want them to be. Heat oven to 80 °C. Line a large baking tray with baking paper and place a wire rack on top. Arrange the rusks on the rack and place in the oven for 3–4 hours or until dried out.