Makes about 50 rusks or 1 (40 x 25 cm) tray
150g medjool dates, pitted
30ml boiling water
250g butter, melted
2 large eggs
500g whole wheat flour
3.5 tsp baking powder
Top tip: You can use any of the 3 Vital Muesli flavours to change up your homemade rusks!
250ml buttermilk, room temperature
Preheat oven to 180˚C.
Combine dates and boiling water in a food processor. Blitz into a paste.
Whisk date paste, melted butter and eggs together.
Sprinkle flour and baking powder over wet ingredients. Add muesli and buttermilk.
Mix to combine thoroughly.
Press rusk mixture into a deep baking tray / rusk pan. About 40 x 25 cm.
Pre-slice rusks into fingers or desired size. If you have one- use a rusk cutter.
If you don ‘ t have a rusk cutter a ruler and paring knife will do the trick!
Bake for 45 min or until golden brown.
Cool slightly before turning out and finishing off the slices into individual rusks.
Set oven to 100˚C.
Place the rusks directly onto your oven racks or a cooling rack on top of a baking tray and dry in the oven until the rusks are dry and crunchy. About 6 hours.
Once cool, store them in an airtight container.
Enjoy dunking them into your tea or coffee!