Bran rusks

Every Afrikaans girl should know how to bake rusks. These bran rusks are easy to bake and are the ultimate coffee accompaniment.

Bran rusks
Makes 64 rusks

1 kg self-raising flour
2 cups wheat bran
3 cups All Bran flakes
1 tsp salt
500 g margarine (melted)
1,5 cups sugar
2 eggs
500 ml buttermilk

Preheat the oven to 180 degrees.

In a big bowl, mix together the dry ingredients. Add the margarine to the mixture and combine. Mix together the eggs and buttermilk and add to the dry ingredient and margarine mixture.

The mixture can initially be mixed together with a wooden spoon, but the final mixing is done by hand. Make sure there is no flour hiding at the bottom of the bowl.

Divide the mixture in half and press into two baking pans which are at least 4 cm deep. Cut the mixture before putting it in the oven. I usually cut mine into 32 pieces per tin.

Bake for 45 minutes.

Once the rusks come out of the oven, they have to be cut in half again. Place the rusks on oven racks and allow them to dry out overnight in an oven set to at least 50 degrees. Store in an airtight container.

These rusks will last for weeks or even months if they are stored properly, so feel free to make as many batches as you like.

*I prefer rusks that have less sugar in it. You can add up to an extra cup of sugar to the rusks if you feel like they should be sweeter.