These Lemon Rusks are so quick and easy to throw together – add nuts and seeds of your choice
1 x 600 g Ina Paarman’s Vanilla Cake Mix
3 T (45 ml) poppy seeds
1 lemon, grate off the rind and squeeze the juice
1 cup (50 g) All Bran Flakes
2 cups (500 ml) rolled oats
½ cup (125 ml) butter
½ cup (125 ml) canola oil
2 cups (500 ml) buttermilk
Line the base of a 35 x 24 x 4 cm deep large black oven pan with baking paper.
Adjust the oven shelf to the middle position. Preheat the oven to 180°C.
Toss the Vanilla Cake Mix, poppy seeds and grated lemon rind together in a large mixing bowl. Add All Bran and oats.
Melt the butter in the microwave in a large 1L glass measuring jug. Add the oil, buttermilk and 3 T (45 ml) of fresh lemon juice. Mix well. Beat in the eggs.
Pour onto the dry mixture and using a spatula stir everything together until well blended to form a soft dough. Do not over mix.
Level the dough in the prepared pan.
Bake in the oven for 45 minutes. Adjust oven temperature down to 100°C.
Leave until cool enough to handle. Mark off the rusks with the help of a ruler and cut through with a pizza wheel or knife. Pack these out on a metal cooling rack, placed on a baking sheet.
Place the rusks back in the cooler oven and dry out for +- 2 – 2 ½ hours. Once cooled, store in an airtight container.
By: Ina Paarman