Recipe: Double chocolate and bran rusks
The chocolate rusks keep it South African, but chocolate is not something you see often in a rusk.
Double chocolate and bran rusks erved with a caffè macchiato.
We’ve paired it with a caffè macchiato, so the rusk complements the stronger coffee and vice versa.
Ingredients
500g butter
440g sugar
900g self-raising flour
100g cocoa powder
15ml (1 tbsp) baking powder
5ml (1 tsp) salt
3 eggs
500ml buttermilk
280g Kellogg’s All-Bran Flakes
200g dark chocolate chips
Method
1. Preheat the oven to 180˚C and grease a 35cm x 26cm baking tin. Sieve the dry ingredients together.
2. In a large separate bowl, combine the eggs and buttermilk, and whisk until smooth.
3. Rub the butter into the sieved flour mixture to form a fine crumb. Once this is achieved, add the Kellogg’s All- Bran Flakes and chocolate chips and mix through.
4. Mix through the buttermilk and egg mixture until a soft, sticky dough is formed, and all of the dry ingredients are combined.
5. Place the soft, sticky dough on a lightly floured surface and divide the dough into small logs of about 7cm x 2cm x 2cm each. Lay these logs side by side in the prepared baking tin. Bake, approximately 1 hour or until a knife comes out clean when pierced.
6. Remove from oven and allow the rusk cake to cool on a wire cooling rack, until completely cold. Remove the rusk cake from the baking tin, cut into pieces along the log formations and place on a baking tray.
7. Reduce the temperature of the oven to a very low heat, around 90˚C. Place the wire rack in the oven and allow the rusks to dry out overnight. Store in an airtight container.
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