Coconut And Cranberry Rusks
Makes enough for: 1 batch rusks
Ingredients
- 250 g self-raising flour
- 1.25 mls baking powder
- 2.5 mls fine salt
- 25 g spelt flour
- 55 g cranberries
- 35 g dried apricots sliced
- 25 g blanched hazelnuts chopped
- 15 g desiccated coconut
- 85 g fructose
- 125 g butter melted
- 125 g plain yoghurt
- 1 egg beaten
Method
- Preheat the oven to 180° Celsius
- Line a loaf tin with baking paper
- Place the dry ingredients into a large mixing bowl
- Mix together the butter, yoghurt and egg
- Make a well in the centre of the dry ingredients and pour in the liquid ingredients
- Mix until well combined
- Pour the batter into the loaf tin and push the cranberries under the batter so that they don’t burn
- Bake for 45 minutes
- Remove from the oven and leave to cool completely on a wire rack
- Preheat the oven to 40° Celsius
- Cut into chunks and bake for 3 hours to dry out