Recipe

Serves 4-6

Ingredients 

6 boneless skinless chicken breasts

1 large sweet onion diced

1 T fresh ginger finely chopped

1 T fresh garlic finely chopped

3 T fresh lemon juice

3 T brown sugar

1-2 t curry powder

2 t garam masala

2 t turmeric powder

1 can lentils drained

1/2 cup chopped fresh coriander

1 large potato peeled and cubed 1cm

1 tsp Baking Powcubeder

1 cup Brown sugar

1 Egg beaten

1 cup Sunflower oil

1 cup Buttermilk

1 cup Dried apricots and prunes chopped

1 cup Oats

1/2 cup All bran

1/4 cup Coconut shredded

1/4 cup Almonds sliced

1 tsp Cinnamon powder

Method

Preheat the oven to 350 F.

Grease and line a 8 inch by 12 inch cookie sheet.

Mix the flour, salt and baking powder in a large mixing bowl using a whisk to thoroughly distribute the salt and baking powder.

In a separate bowl mix together the oil and sugar ensuring there are no clumps.

Add the oil/sugar mixture to the dry ingredients bowl.

Add the remaining ingredients and gently mix to combine.

Press the dough onto the cookie sheet.

Bake for 45 - 55 minutes until the dough is light golden brown.

Remove from the oven and allow to cool for 15 minutes.

Place onto a chopping board and slice the cooked dough sheet into desired rusk slices.

Three rows length wise and 13 rows width wise works well for the above sized cookie sheet yielding 39 rusks.

Place the rusks onto a cooling cake rack ensuring a space in between each rusk and bake further for 3-4 hours at 200 F.

Chef’s Notes

To make buttermilk, simply add 1 tablespoon of lemon juice to 1 cup of milk. Let the mixture stand for 10 minutes and proceed to use as buttermilk.

The longer the second bake the crunchier the rusk will be ensuring a perfect coffee or tea dunking vessel!