Wednesday, December 29, 2010

Dried Cranberry and Sesame seed rusks


1kg self-raising flour
10 ml baking powder
125ml Dried Cranberries
5 ml salt
250 ml sugar
375 ml coconut
50 ml sesame seeds
250 g butter, grated
2 extra-large eggs
250ml Sour Cream
250ml Buttermilk
5ml Lemon essence

Preheat the oven to 180 ºC (350 ºF). Spray a 28 x 38 cm oven pan with non-stick spray. Combine all the dry ingredients. Rub in the butter with your fingertips until the mixture resembles breadcrumbs. Whisk the eggs, sour cream, milk and lemon essence together and add to the dry ingredients. Mix until a soft, manageable dough is formed. Roll into balls, or turn into the prepared pan. Bake for 50 minutes or until done - a testing skewer should come out clean when inserted into the centre of the dough. Cool slightly before turning out onto a wire rack to cool completely. Break into pieces and arrange on a baking sheet. Reduce the oven temperature to 100 ºC (200 ºF) and dry the rusks overnight or until dry. Store in an airtight container. Makes about 34 pieces.

These rusks were a Christmas gift for my Boyfriend from my Mother, it was a bottomless present, this means she will be making alot of these in the future ; )

Picture and Recipe Copyright by Tamsyn Wells

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