Recipe For Candied ClemenGold Rusks
The addition of fresh raspberries to these rusks give them a few soft bites of sweetness.
Makes enough for: 1 batch rusks
Ingredients
- 250 g self raising flour
- 1.25 mls baking powder
- 2.5 mls fine salt
- 88 g fructose
- 30 g candied clemengolds
- 125 g fresh raspberries, cut in half
- 125 g butter, melted
- 125 mls buttermilk
- 1 egg, lightly beaten
Method
- Preheat the oven to 180° Celsius
- Line a loaf tin with baking paper
- Place the dry ingredients into a large mixing bowl and mix in gently so as to not break the raspberries
- Mix together the butter, buttermilk and egg
- Make a well in the centre of the dry ingredients and pour in the liquid ingredients
- Mix gently until well combined
- Pour the batter into the loaf tin
- Bake for 45 minutes
- Remove from the oven and leave to cool
- Preheat the oven to 40° Celsius
- Cut into chunks and bake for 3 hours to dry out