Makes 24
Hands-on time: 20 minutes
Hands-off time: 5 hours
INGREDIENTS
½ cup (113g) butter
1 cup (200g) granulated white sugar
2 large eggs
1½ cups buttermilk
1 packet (500g) self-raising flour
1½ tsp baking powder
½ cup (50g) cocoa powder
2¼ cups (140g) Kellogg’s® All Bran Flakes
⅔ cup (100g) dark chocolate chips
Serving suggestion:
Tea
METHOD
1. Preheat the oven to 180ºC on fan-assist and grease a 30x20cm baking dish.
2. In a mixing bowl add the butter and sugar and whisk until softened. Add the eggs and buttermilk and whisk until fully incorporated. *Chef’ Tip: Alternatively, use plain yoghurt instead of buttermilk!
3. Sieve in the flour, baking powder, cocoa powder and add the Kellogg’s® All Bran Flakes and chocolate chips. Stir until a sticky dough has formed. *Chef’ Tip: Kellogg’s® All Bran Flakes are high in dietary fibre!
4. Transfer the dough to the prepared baking dish and carefully press the dough down ensuring the surface is smooth.
5. Bake for 30 minutes until cooked through. *Chef’s Tip: It is ready when a skewer inserted in the centre, comes out clean!
6. Once baked, allow the rusk slab to cool slightly before slicing into 24 rectangles. Transfer the rectangles to a large wire rack over a baking tray and allow the rusks to cool completely.
7. Once cooled, add the rusks, on the wire rack, to a 90ºC oven on fan-assist. Dry the rusks in the oven for about 4 hours.
8. Allow the rusks to cool completely after drying.
9. Serve the rusks with tea and ENJOY! *Chef’s Tip: Store the rusks in an airtight container for up to a month!
