Ingredients:

  • 5 cups stone ground flour
  • 2 cups All Bran
  • 1 cup linseed
  • 1 cup sunflower and pumpkin seed mix
  • 1 cup dried ClemenGold peel (finely chopped) OR 1 cup ClemenGold Preserves (finely chopped)
  • 1 cup muesli
  • 1 cup brown sugar
  • 1½ tsp cream of tartar
  • 1½ tsp baking soda
  • 1½ tsp salt
  • 2½ tsp baking powder
  • 500 g butter
  • 2½ cups buttermilk
  • 1 egg

Method:

Preheat oven: 180 °C

Sieve all the dry ingredients – except sugar & baking soda

Melt butter, add sugar and stir lightly

Add buttermilk, baking soda and egg to the butter/sugar mix and beat lightly

Add butter mix to flour mix and mix well

Transfer mix to greased pans – press lightly. Doug should be ±1,5cm high (for easy drying)

Bake at 180 °C for 20 minutes

 

Cut while still warm

Dry in oven at 80 °C for approximately 3 hours or until crisp and dry.