Butter Rusks – 1 recipe, 3 Ways

For the Dough:

• 310 ml (1 ¼ cup) milk
• 250 ml (1 cup) brown sugar
• 250 g salted butter
• 750 g self-rising flour
• 1 tsp (5 ml) baking powder
• 2 large eggs

For the Toppings:

• 80 ml (1/3 cup) mixed seeds
• 80 ml (1/3 cup) mixed cranberries and coconut flakes
• 80 ml (1/3 cup) chopped nuts

For the Dough:

• Preheat the oven to 160°C.
• In a small pot over a low to medium heat, add the milk and sugar. Stir until warm and the sugar has dissolved, set aside and allow to cool.
• In the mixer bowl, combine all the dry ingredients.
• Once the butter mixture is cool enough, mix in the eggs and slowly pour the wet ingredients into the dry ingredients. Mix with the paddle attachment until a dough is formed.
• Line a 20 x 30 cm tin with baking paper. Evenly spread the dough in the tin. Use your fingers to press holes into the dough. Press mixed seeds, nuts and cranberries/coconut in three even layers into the dough.
• Bake for 20 – 25 minutes until golden brown. Remove from the oven and allow to cool.
• Lower the oven temperature to 100°C.
• Slice the rusks to your desired size and dry them out on an oven rack for 4 – 5 hours.
• Enjoy the rusks with a steaming cup of coffee or tea.