Pecan, Almond And Coconut Rusks

Crunchy and nutty South African rusks, packed with almonds and coconut, perfect for breakfast or as a snack.

6 x 250 ml (780 g) cake flour
60 ml baking powder
5 ml salt
350 ml (280 g) soft brown sugar
250 ml desiccated coconut
125 ml sunflower seeds
3 x 250 ml (500 g) Woolworths carb clever coconut and vanilla granola (or good quality granola without raisins)
100 g chopped pecan nuts
100 g whole or flaked almonds
500 ml (500 g) butter, melted
500 ml buttermilk or amasi

Preheat the oven to 180 °C.
Mix the flour, baking powder, salt, sugar, coconut, sunflower seeds, pecan nuts, almonds and granola together in a large bowl.
Mix the melted butter and amasi together and add to the dry ingredients.
Mix well to make a firm dough.
Press the dough into a well-greased large baking sheet (or two oven pans).
Bake for about 25 minutes and then remove from the oven and cool for a few minutes – it cuts better if lukewarm
Cut into slices and spread them in a single layer on two large baking sheets, with enough space between them for air to circulate and to dry the rusks.
Dry out in the oven at 80 °C for about 4 hours, turning the rusks every hour.
The rusks will last long if stored in an airtight container