6 cups buttermilk or Maas if you are from South Africa
1 kilogram Rolled oats
Date extract 200 milliliter
Almond 0.125 kilograms
Dark Belgian Chocolate 50-80% 0.2 kilograms
0.1 kilograms Sunflower seeds
0.05 kilograms Linseed(flax)
0.05 kilograms Pumpkin seeds
0.2 kilograms Dates
DIRECTIONS
Oven: 350 deg F or 180 deg C
Oil 2 flat, large cookie tins.
Use the coarse side of a grater, and in a large bowl grate the butter into the flour. Eat a few pieces of the butter, it is absolutely delicious.
Then use your hands to rub the butter in until mixture resembles breadcrumbs.
Add the salt(2 tsp) and sugar(0.5kg).
Add the vanilla(1 tbsp) to the beaten eggs(2), and stir into the flour mixture (just roughly).
Add enough buttermilk to mix to the consistency of scone dough, i.e. soft and somewhat sticky, but not wet. It can be wet, just make sure to place in the oven for some extra time and catch the oily liquid that is excreted. You should need about 6 cups, but it could be more or less.
Add your large rolled oats(1kg) along with the date extract(200ml), allow to sit for 10-15 minutes and go for a check on your garden.
Top off with your almonds(125g), crush them or blend them. Remember to add water to rinse your blender and drink it. This is almond milk 🙂 enjoy
Blend in some dark Belgian chocolate crumbs from offcuts
Mix in your Sunflower seeds(100g) along with your linseed(50g) + 50g pumpkin seeds
Add Dates(200g)
Baking time depends on a few variables such as the amount that you place on your tray — generally about 45 mins – 60 minutes The rusks should be well-risen and golden-brown on top. Do peek, and don’t let it burn. Test with a skewer.
Cool in tins, but they don’t have to be cold to proceed:
Use a serrated knife (some people simply break up the soft rusks) and cut into shapes convenient for handling — about 2 inches in length and 1 inch in width. But you will never be able to cut these rusks neatly!
They crumble a lot — don’t worry, it can’t be helped. Put out the crumbs in a container for garnish.
Using the same tins, stack them very loosely and at an angle, one row supporting the next.
Dry overnight in a cool oven of about 40-60 deg C for 3-4 hours, with the oven door wedged open a crack you can set the oven too 180 deg C. They must dry out completely.
Next day make sure rusks are dry, cool well, and keep in airtight tins.
