Cranberry and Seeds Buttermilk Rusk
This mildly sweet and crunchy rusk makes a perfect companion for your cup of tea! These are easy to make and do not need overnight drying out in the oven. Actually, I cannot think of leaving anything in the oven overnight 🙈- I wouldn’t be able to sleep wondering if it’s burnt or not.
I had some dried cranberry and raw seeds left over from an experiment with health bars. So i was looking for ideas to utilise those. These ingredients are not cheap and taste best when utilised fresh. Cranberry buttermilk rusks turned out to be a good option. I added some crushed muesli , seeds (sunflower and pumpkin) and dried cranberries to self raising flour. For buttermilk I mixed vinegar with milk. The other ingredients would be easily available in your pantry.
The lowest temperature setting on my oven is 100 degrees Celsius. So I dried out the rusks for approx 2 hrs 45 minutes. If you wish to dry at lower temperatures then they may need more time. The rusks were super crunchy and held their ground when dunked into chai. Didn’t turn soggy!!!💃
Check out some of the ingredients I used :-
Cranberry and Seeds Buttermilk Rusk
Equipment
- OTG
- Baking tray
Ingredients
For the Self Raising Flour
- 2 cups All Purpose Flour
- 3 tsp Baking Powder
- ½ tsp Salt
For the Buttermilk
- 240 ml Milk
- 2½ tsp Vinegar (or lemon juice)
For the Rusk
- Self Raising Flour
- Buttermilk
- ½ tsp Baking Powder
- ¼ tsp Salt
- ¼ cup Brown Sugar (add more to taste)
- 65 grams Butter soft (not melted)
- 70 grams Muesli
- 30 grams Sunflower Seeds
- 30 grams Dried Cranberry (roughly chopped)
Instructions
- Measure all ingredients and keep them ready.
- Line an 8 inch square baking tray with parchment paper.
- Preheat oven to 180 degrees Celsius.
- In a mixing bowl, add the all purpose flour, baking powder and salt to make self raising flour.
- Take milk in another small bowl, add vinegar/ lemon juice and set it aside for 5-10 minutes. This will turn into buttermilk.
- Add baking powder and salt to the self raising flour. Thereafter, add the butter and rub in to get a crumb like texture.
- Add all the other dry ingredients and mix well.
- Lastly, add the buttermilk and get the ingredients together to form a lumpy dough.
- Spoon this mixture into the lined tray and level gently with a spatula.
- Bake for 45-50 minutes till toothpick inserted in the centre comes out clean.
- Take out from oven and let the whole bar cool on a wire rack.
- Thereafter, slice into 15 pieces (or as desired). Use a sharp knife.
- Place these pieces on a oven wire rack and dry @90-100 degrees for 2.5 – 3 hours. ( Leave the oven door slightly ajar.) Rusks are done when they are crisp and not spongy.
- Dunk your rusk in hot cup of tea!
Notes
- These rusks are very mildly sweet. If you prefer them to be more sweet, add in more sugar.
- I have not tried these with eggs. But if you wish to, you can try reducing milk by 60 ml and adding 1 egg.
- You can add seeds of your choice.
- The lowest temperature setting on my oven is 100 degrees. If yours goes even lower you can then dry out the rusks for a longer time.
- Check out my other Rusk Recipes.
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