1kg nutty wheat flour

500g raisins

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

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