My SIL, Shelley (my birding mentor) bakes the most divine rusks. She makes buttermilk rusks and also healthy seed rusks. When we visited at the beginning of September, I asked her to bake me a batch of the latter. She said she'd go one better: she'd show me step-by-step how to bake them. And together we baked them.
Grant and I brought 2kg of rusks and about a kilo of crumbs (these are almost as yummy as the rusks themselves) back on the motorbike. But of course, now they're finished.
Yesterday I gathered up the courage to bake rusks here in my own oven. I was on Whatsapp with Shelley on and off asking her certain steps (although I was following her recipe!) You bake the thick batter in an oven pan. Then you allow it to cool a little before tipping it out onto a cooling rack. There you allow it to cool completely. Then you slide the large rectangular cake onto a board and slice it into fingers. I use an electric carving knife. As I cut the fingers up into 2cm rusks, Rina carefully placed them on the cooling rack which is suspended over the oven pan. They spent overnight drying out at a very low heat.
The tray of rusks drying out in the warm oven.
Underneath is a circular pan of crumbs drying out as well
Sir Galahad guarding Mum's first-ever rusks in the oven!
I'm linking my post to Our World Tuesday here