Rusk Cookies recipe by Ruhana Ebrahim

Ingredients

• 250g stork to bake margarine
• ½ cup ordinary white sugar
• ½ cup brown sugar
• 1 teaspoon vanilla essence
• ½ cup crushed corn flakes
• ½ cup crushed all bran flakes
• ½ cup dessicated coconut
• ½ cup instant oats
• ¼ cup sunflower seeds
• 2 tablespoon fennel seeds
• 2 tablespoon sesame seeds
• ¼ cup chopped pecan nuts
• ¼ cup chopped peanuts
• ½ cup nutty wheat flour
• ¼ cup Sunflower oil
• 1 cup milk
• ½ teaspoon bicarbonate of soda
• ¼ teaspoon salt
• +/- 4 cups self raising flour (or more as needed)
• 1. Dry toast nuts & seeds together and leave aside to cool.
• 2. Beat margarine and sugars together till light and fluffy. Add vanilla. Mix in.
• 3. Add in oats, coconut, all bran, cornflakes, nuts, seeds and nutty wheat flour. Beat in.
• 4. Add oil and milk and mix into mixture.
• 5. Add salt, bicarb and flour as needed and bind dough by hand.
• 6. Roll into even size balls, and lightly flatten with fork.
• 7. Bake at 160degC until lightly golden.
• 8. Switch oven off.
• 9. Leave cookies in the warm oven to get crispy.
• 10. Store in airtight container to stay