Lemon, Poppy Seed and Cranberry Rusks
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/10/lemon-and-poppyseed-rusks.html
*angeladay.*
*angeladay.*
1kg self-raising
flour
10ml baking powder
5ml salt
350g butter, cubed
250ml sugar
grated rind of 2
lemons
180ml poppy seeds
500ml dried
cranberries
3 eggs
500ml buttermilk
Makes about 60
Put flour, baking powder and salt into a bowl.
Add the butter and rub it in until the mixture resembles breadcrumbs.
Mix in the sugar, lemon rind, poppy seeds and cranberries.
Combine the eggs and buttermilk and mix well.
Add to the dry ingredients and mix to form a stiff dough.
Press the mixture into a well-greased 30x40cm deep roasting pan.
Bake at 180°C for 30-40 minutes or until a skewer inserted into the middle of the tray comes out clean.
Remove and cool in the pan for 10 minutes before turning out on to a cooling rack.
Cool completely.
Cut into the size you prefer and pack on to a baking tray.
Reduce the oven temperature to 50°C and return the rusks to dry out overnight.
Store in an airtight container.**
Makes about 60
Put flour, baking powder and salt into a bowl.
Add the butter and rub it in until the mixture resembles breadcrumbs.
Mix in the sugar, lemon rind, poppy seeds and cranberries.
Combine the eggs and buttermilk and mix well.
Add to the dry ingredients and mix to form a stiff dough.
Press the mixture into a well-greased 30x40cm deep roasting pan.
Bake at 180°C for 30-40 minutes or until a skewer inserted into the middle of the tray comes out clean.
Remove and cool in the pan for 10 minutes before turning out on to a cooling rack.
Cool completely.
Cut into the size you prefer and pack on to a baking tray.
Reduce the oven temperature to 50°C and return the rusks to dry out overnight.
Store in an airtight container.**
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