Rusks with pumpkin seeds

Tasty and healthy, these breakfast rusks are made with pumpkin seeds and other nutritious ingredients to start off your day with the good way. Dip and dunk in your morning cup of tea or coffee and enjoy!

 

Ingredients:

500 grams butter, or margarine, melted
2 tbsp molasses
2 extra large eggs, whisked
1 kg self-raising flour
1 tbsp baking powder
1 tsp salt
375 ml soft brown sugar
2 cups toasted muesli
1 bag dessicated coconut
80 ml pumpkin seeds
2 packets whole almonds, chopped
100 g cashew nuts
100 g macadamia nuts, chopped

 

 

Directions:

1. Preheat oven to 180°C.

2. Grease 3 small 18 x 9cm tins.

3. Beat together butter, molasses, buttermilk and eggs.

4. Combine dry ingredients and stir through butter mixture with a wooden spoon.

5. Pour dough into greased tins, pressing down evenly. Bake for about 40 minutes or until golden brown and cooked through.

6. Leave loaves in tins for 15 minutes to cool before turning out on wire racks to cool completely. Carefully slice and cut into thick rusk wedges.

7. Reduce oven temperature to 90°C. Arrange rusks on large baking sheets and dry for 3-4 hours or until crunchy.