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Coconut Buttermilk Rusks
Nato Zondagh

Coconut Rusks

4.80 from 5 votes
If you are up for the challenge, these coconut buttermilk rusks can be the ultimate reward for your hard work in the kitchen.
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Prep Time 15 minutes
Cook Time 1 hour
Drying Time 12 hours
Total Time 1 hour 15 minutes
Servings: 8
Course: Breakfast, Snack
Cuisine: Global
Ingredients Method

Ingredients
  

  • 1 ½ cups white sugar
  • 1 ½ cups brown sugar
  • 150 grams butter
  • 150 ml vegetable oil
  • 4 cups flour
  • 3 cups wheat bran
  • 2 cups coconut
  • 1 tsp salt
  • 500 ml buttermilk
  • 2 eggs
  • extra coconut

Method
 

  1. In a bowl, melt the butter and sugar in a microwave
  2. Add the eggs
  3. Add the dry ingredients
  4. Stir in the buttermilk and oil
  5. Press the mixture evenly into a greased oven pan
  6. Place in a preheated oven, 170 °C, for an hour
  7. Sprinkle coconut over the warm rusks
  8. Cut the rusks into blocks
  9. Place in an oven, 70 °C, with the door ajar, place a wooden spoon in the door, overnight to dry out