Black Forest Rusks
These rusks have all the goodness of a black forest cake, in a crunchy form
Makes enough for: 24 rusks
Ingredients
- 150 g butter, softened
- 1 egg
- 333 g self raising flour, sieved
- 150 g dried cherries
- 120 g dark chocolate, roughly chopped
- 100 mls milk
- 100 g coconut sugar
- 5 mls baking powder
Method
- Preheat the oven to 180° Celsius
- Place the butter into a stand mixer bowl and cream until light
- Add the egg and beat until combined
- Add the flour, cherries, chocolate, milk, sugar, and baking powder
- Mix to combine then place the mixture into a lined brownie tin and flatten with a palette knife
- Cut the batter into 24 rusks
- Place the tin into the oven and bake for 45 minutes then remove the tin from the oven
- Reduce the oven temperature to 100° Celsius, break the rusks apart and place directly onto the wire rack of your oven
- Bake for 3 hours then turn the oven off and leave the rusks in the oven to dry out overnight
- Remove the rusks from the oven and store in an airtight container to retain the crunch