Monthly Raisin Recipes by Sam Linsell
These muesli buttermilk rusks are packed with oats & raisins and are so easy to make. They get baked in a tray and then cut into rustic fingers to be dried in the oven. Perfect for dunking into your morning tea or coffee. I’ve used a combination of raisins.
500gms self-rising flour
1 tsp salt
1 ½ cups oats
1 ¼ cup sugar (or 1 cup sugar and ¼ cup honey)
½ cup raisins
1/3 cup sultanas
1/3 cup sunflower seeds
1//3 cup pumpkin seeds
¼ cup flaxseeds
125gms butter melted
2 large free-range eggs
1/3 cup oil
- Preheat the oven to 180C / 350F
- Sift the flour and salt together in a large bowl and then add the sugar (honey), oats, raisins, sultanas, all the seeds and mix to combine
- In a jug measure out the buttermilk then add the melted butter, eggs and oil and whisk to combine.
- Pour the wet ingredients into the dry ingredients and mix until you get a thick dough-like batter. If it is a bit dry, add a splash more buttermilk. It should be fairly sticky.
- Empty the mixture into a rectangular baking tin that has been lined with baking paper and aprox. 23cm x 33cm with a 3 - 5cm rim. Spread it out to evenly in the tin. Bake for 45 minutes and until golden brown. *loosely cover with tin foil from about 20 minutes in to prevent the top surface from over brown. Remove and allow to cool.
- When the rusks are cool, remove the paper and place on large board. Cut them into fingers the size that you would like. Then place these on a large flat baking sheet lined with paper allowing some space between each rusk.
- Dry out overnight (8 – 9) hours in a 60C oven or for 6 hours in a 100C oven Turn them over once if you can. If you cut your rusks very thick they might need a little more drying time.