If you’ve come to this site because you entered “Woolworth’s Muesli Rusks” into the search engine this recipe is, in my opinion, the closest thing to it. For those of us living outside South Africa who can’t just pop in to Woolies for their admittedly delicious rusks, try these. See what you think and let me know.
250 ml sugar
2 large eggs, beaten
500g wholewheat flour
500g white flour
40ml baking powder
1 cup toasted walnuts, chopped
1 cup toasted almonds, chopped
1 cup toasted sesame seeds
1 cup flax seeds
1 cup hemp seeds
1 cup sunflower seeds
1 cup pumpkin seeds, coarsley chopped
Spread sesame seeds in a single layer onto a baking sheet and toast at 350 (180) degrees until golden. Don’t let them brown too much in the oven as they continue to brown when removed from the oven. Tip: Shake the baking tray occasionally to prevent the ones that brown early from burning. Toast the walnuts and almonds together as they require about the same time in the oven. The sesame seeds toast much faster.
Melt the butter and sugar together in a saucepan. Set aside to cool. Add the eggs and buttermilk.
Mix the flour, baking powder, nuts and seeds together. Stir in the egg mixture. Press evenly into a large greased baking sheet. Bake in preheated oven at 180 degrees for 30 minutes till lightly golden.
This recipe may not be printed or used commercially without the written permission of Ruskrecipes.com.