Muesli Buttermilk Rusks, with pineapple

Inspired by Sally Andrew’s novel “Recipes for love and murder” and adapted from https://heinstirred.com/tannie-marias-muesli-buttermilk-rusks/

Tannie Maria’s Muesli Buttermilk Rusks

INGREDIENTS

2 cups plain flour, I used gluten free; 1 tblsp baking powder; 1 tsp salt; 4 tblsp toasted muesli; 3 tblspn sultanas, cranberries and chopped dried pineapple; 3 tblsp sunflower seeds; 1 tblsp desiccated coconut; ¾ tblsp linseeds; ¾ tblsp sesame seeds; ¾ tblsp pumpkin seeds; 8 tblsp brown sugar; 2 eggs; 175 ml milk; 175 g butter melted

INSTRUCTIONS

Preheat the oven to 200°C.

Grease a 30 x 40cm tin.

Mix all the dry ingredients together.

Beat the eggs and mix in the milk and melted butter.

Add the dry ingredients and mix well.

Spoon the mixture into the tin about 3cm thick and bake for about 45 - 60 minutes until cooked through and a skewer inserted comes out clean.

Leave to cool slightly before turning out onto a wire rack and cool completely.

Once cool, cut into rusks, about 2cm thick or as you prefer.

Dry overnight in a warming drawer or in a 80-100°C oven for about 4 - 6 hours or longer until hard and dried out.

(Place them straight onto the oven racks to dry and you might have to do this in batches depending on the size of your oven).

Store in an airtight container.

I couldn't work out why you would want to dry these out in the oven for hours and hours when they tasted perfectly delicious as a fresh slice . . . until I tried it . . . and they were doubly yum, especially on the day they were made but, they store really well, just get a little crunchier with time, Anne