Peach And Pistachio Rusks
These rusks offer soft bites in the form of dried peaches.
Ingredients
- 275 g self raising flour
- 90 g dried peaches, roughly chopped
- 85 g fructose
- 65 g raw pistachio nuts
- 2.5 mls salt
- 1.25 mls baking powder
- 1 egg, lightly beaten
- 125 g thick yoghurt
- 125 g butter, melted
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
- Mix together the egg, yoghurt and butter
- 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