Muesli Rusks with Fruit, Nuts and Seeds

Makes about 30 rusks

  • 550g cake flour
  • 1/2 tsp salt
  • 2 heaped tsp baking powder
  • 375g muesli
  • 75g desiccated coconut
  • 75g dried fruit (such as raisins, sultanas or dried cranberries)
  • 75g roughly chopped nuts (almonds, pecans or even peanuts are all delicious)
  • 35g sesame seeds
  • 375g butter, melted
  • 2 tbsp. honey, warmed
  • 250ml buttermilk
  • 250ml condensed milk
  • 1 tsp vanilla essence
  1.  Preheat the oven to 180C. Grease a large roasting tin (about 3-5cm deep) with butter.
  2.  In a very large bowl, sift all the dry ingredients together. Mix all the wet ingredients together and add to the dry mixture. Beat firmly with a wooden spoon until you get a stiff, sticky dough.
  3.  Spoon the mixture into the roasting tin and spread evenly. Using wet hands, smooth the top of the dough. Cut the dough into rectangles about 3cm x 8cm using a small, sharp, wet knife. Bake for about 50 minutes until golden brown on top.
  4.  Remove from the oven and allow to cool a little before turning out and separating into individual rusks. Leave to cool completely on wire racks.
  5.  Transfer the racks to a cool oven (about 100C) for about 5 hours until the rusks are completely dry and crisp.