Dairy Free Rusks

READY IN: 5hrs 15mins




  • Preheat oven to 180ºC.
  • Grease 1 large rectangle baking pan.
  • Mix boiling water, margarine and sugar.
  • Allow to cool - should be lukewarm.
  • Add beaten eggs and mix well.
  • Mix flour, baking powder, salt and creme of tartar and add to egg mixture.
  • Add bran, sunflower seeds and muesli and mix to form a soft dough.
  • Pour into baking pan and bake for 1 hour.
  • Cool and then cut into rectangles.
  • Set oven temperature to 100ºC.
  • Space the rusks evenly in the baking pan in the same direction.
  • Place the pan in the oven and allow the rusks to dry out with the oven door ajar for 1 hour.
  • Turn the rusks onto a new side in the same direction and leave to dry out with the oven door ajar for 1 hour.
  • Repeat the last step twice until the rusks have been dried out from all sides.
  • Rusks can last for weeks if stored in biscuit jars or tins.