1kg nutty wheat flour
2 cups sunflower seeds
2 cups oats
2 cups oat bran
200g demerara or muscavado sugar
100g ground almonds
100g nibbed/chopped almonds
pinch of salt
3 tbsp baking powder
250g melted unsalted butter
3 eggs, lightly whisked
1 litre buttermilk
1 tsp Vanilla Extract or Paste
Preheat your oven to 180°C.
Lightly butter a roasting tin or deep baking tray. Line the bottom with grease-proof paper.
In a very large mixing bowl, combine all the dry ingredients. Add the melted butter, followed by the Vanilla Extract/Paste and the eggs which have been whisked into the buttermilk.
Mix everything together well. If you struggle to incorporate all the flour, add a splash of milk.
Place into the baking tray and spread evenly. Bake for 60 minutes.
Remove from the oven and tip onto a large wooden board. Lower your oven temperature to 90°C.
Carefully slice the rusks and place in single layers onto two baking trays.
Try to leave a small gap between the rusks as well so that they dry evenly.
Place into the oven and leave to dry for approximately 7-8 hours or until completely dried.
I like to leave them in for an extra hour so that they become extra crispy and toasted.
TIP 1: It’s impossible to stir the thick mixture with a wooden spoon. The best way is to take off your rings, wash your hands and get stuck in!
TIP 2: Store in an airtight container