Gerry’s Homemade Rusks

• 1.25kg self-raising flour
• 5 cups bran flakes
• 100g raisins or dates
• 1 dssp. baking powder
• 500g butter
• 500ml buttermilk
• Salt
• 1.5 cups sugar
• 2 eggs
• 1/2 cup pumpkin seeds
• 1/2 cup sunflower seeds
• Sesame seed and flaxseed (optional)

Method:

1. Preheat oven to 180 degrees Celsius
2. Melt the butter and sugar together
3. Beat in the eggs
4. Stir in the buttermilk
5. Mix in all the remaining dry ingredients, except for the sesame/flaxseeds
6. On a lined baking tray, shape dough into a rough rectangle
7. If using, sprinkle the dough with the sesame/flaxseeds
8. Bake for 45 minutes to an hour
9. Reduce the oven to 100 degrees Celsius
10. Once cool, cut/break the cooked rusk dough into pieces
11. Dry in the oven for 8 hours

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