Dried, this berry becomes sugary sweet and is perfect for baking. Try it out in our walnut, cranberry rusks.
Enough for 14 – 16 pieces
• 1 x basic gluten-free buttermilk rusk recipe
• 1 x 100 g packet walnuts, roughly chopped
• 1 x 100 g packet dried cranberries
Follow the method for the basic recipe until just before adding the wet ingredients to the dry. Add nuts and berries to the dry ingredients. Add the wet ingredients and mix through. Spoon the batter into a round 25 cm diameter cake tin or 20 x 12 cm bread tin that has been well-coated with non-stick cooking spray. Bake for 50 – 60 minutes or until a
test skewer comes out clean.
Allow to cool and turn out. Using a serrated knife, cut the rusks into portions of your preference. Place on a cooling rack and dry in a 60 ºC oven for 4 hours, or overnight in the oven’s warming drawer.
More Rusk Recipes
Edition SARIE FOOD April / May 2014 | Story Rusks with buttermilk|Recipe Walnut, cranberry rusks