For many coffee lovers, the incredible smell of coffee in the morning and the first sip that just makes your soul happy is one of the best ways to start the day. And if you’re South African, you may have experienced the frustration of losing a few chunks of rusks in your coffee. But even when you have to sacrifice your fingers to get them out, it’s still delicious.
These bran and sunflower seed rusks are no exception. While they might still fall into your coffee, we can promise that they’ll be crunchy and delicious.
BRAN AND SUNFLOWER SEED RUSKS SUGGESTIONS
Bran rusks are not only super tasty, but they’re also known as health rusks as they have a great amount of fiber which is great with your morning coffee.
This recipe is perfect for both first-time bakers and seasoned bakers who enjoy making their own snacks. You can also add other seeds and even still add raisins to the mixture if that’s how you like your bran rusks. Once baked and made crunchy, just pop them into your cookie tin, and that’s it!
It’s widely known that every morning cup of coffee needs a snack to go with it, and these crunchy bran and sunflower seed rusks are the perfect pairing. So, if you love a good cup of coffee in the morning, give these a try and see how they enhance your coffee experience.
BRAN AND SUNFLOWER SEED RUSKS RECIPE
Course: Breakfast, Snacks
Cuisine: South African
Difficulty: Easy
Prep time: 20 minutes
Cooking time: 1 hour
INGREDIENTS
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1 1⁄2 cup brown sugar
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500 g butter or margarine
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1 kg self raising flour
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4 cups bran
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1 cup diced coconut
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1 cup sunflower seeds
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3 eggs
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700 ml buttermilk
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1 tsp salt
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5 ml baking powder
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30 ml vinegar
METHOD
- To make this delicious treat, start by melting the sugar and butter in the microwave. Once melted, add the dry ingredients and mix well. In a separate bowl, mix together the buttermilk, vinegar, and eggs before adding them to the mixture.
- Next, place the mixture in a rusk pan or large oven pan, leveling it out evenly. Bake in the oven at 160°C for 1 hour. Once baked, allow the mixture to cool before cutting it.
- For the final step, dry the cut pieces of the mixture overnight in the oven on a very low heat, with the door slightly ajar. You can use a wooden spoon to prop the door open.
- Once dried, store the rusks in an airtight container.
»BRAN AND SUNFLOWER SEED RUSKS RECIPE«
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