Coconut Cranberry Rusks Recipe

Making your own rusks is easy with this simple recipe that combines the fresh flavour of cranberry with rich, nutty coconut.

Difficulty

Prep Time

10 minutes

Cooking Time

Serves

Yield: 46
Print Recipe

Recipe Ingredients

  • 4 large SPAR eggs
  • 500 ml SPAR white sugar
  • 250 g SPAR margarine, melted
  • 1 kg packet SPAR self raising flour
  • 5 ml salt
  • 250 ml SPAR milk
  • 200 g packet dessicated coconut
  • 200 g packet SPAR cranberries

Recipe Method

  1. Preheat oven to 180º C. Grease 2 medium glass oven dishes.
  2. In a 3 litre SPAR Good Living porcelain mixing bowl and a SPAR Good Living balloon whisk, whisk the eggs to obtain volume, then slowly beat in the sugar and melted margarine.
  3. Blend in the remaining ingredients. Roll the mixture into golf-ball size balls using your hands, and place them close up together in a shallow oven dish.
  4. Bake for 1 hour. Remove pans from the oven, then reduce the oven temperature to 100 ºC.
  5. After 5 minutes, turn out the baked slab, and gently break apart the rusks from each other.
  6. Arrange the rusks directly onto the oven rack and leave in with the oven door slightly ajar to dry out for 3-4 hours.

Hints & Tips

Do not dry out the rusks for longer than suggested, as you may find the exposed cranberries becoming hard and unpleasant to eat.

Recommended accompaniment: hot chocolate or café latte



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