Equipment
- baking tray 23cmx33cm
Ingredients
- 250g/1 cup butter salted or unsalted, browned
- 150g/3/4 cup brown sugar see note 2
- 1 large egg
- ⅓ cup golden syrup
- 250ml/1 cup milk
- 230g/2 cups oats
- 180g/2 cups unsweetened desiccated coconut toasted
- 425g/3 cups all-purpose flour or cake flour
- 1 tsp ground cinnamon
- 2 tsp baking powder
- 1 ¼ tsp fine sea salt
Instructions
- Start by measuring out all of the ingredients before combining. Preheat the oven 170℃/338℉. Line a 23cmx33cm baking tin with baking paper (over lapping the tin'/s edges). Spray with baking spray to ensure a smooth release.
- Add butter to a small saucepan and bring to a medium heat. Continue stirring the melted butter until the milk solids start turning light brown in color. Immediately turn off the heat and allow to cooldown. Note: the browned butter doesn't need to be fully cooled for you to continue with the below recipe
- To a large mixing bowl, add the browned butter, brown sugar, egg, golden syrup and whisk mix until well combined, about 1 minute. Add milk an mix until well combined.
- Bring a large saucepan to a medium heat and toast the desiccated coconut until golden brown. Note: the coconut browns very fast so stir continuously.
- To the wet ingredients, add oats, toasted coconut, flour, baking powder, cinnamon and salt. Mix using a wooden spoon or sturdy spatula until well combined with no ingredient pockets left. Note: feel free to add the dry ingredients to a large mixing bowl and pre mix before adding to the wet ingredients.
- Press the batter into the the prepared baking tin and even out the surface. Using a straight edged knife mark 8 rusks on the width and 4 rusks on the length. Pre slice the batter, yielding 32 rusks. Bake for 50-60 minutes.
- Remove from the baked sponge from the oven and allow to cool slightly. Using a serrated knife, slice the rusks again, allowing for a smooth release.
- Drying: Preheat the oven to 90℃/194℉. Lay the sectioned sponge out onto a baking tray that's been lined with a rack, ensuring the tray isn't overcrowded. Place in the oven, with the door slightly ajar, using a cloth or wooden spoon, and dry for 6 hours or until fully dried (overnight can also be an option). Note: the rusks must be fully dried otherwise they'll slowly start to soften and stale.
Video
Notes
Sugar: It's best to use brown sugar and not light brown sugar or white sugar because the darker sugar lends a deep molasses flavour which brings out the caramelize flavours. Use 1/2 light brown and 1/2 treacle sugar if you aren't able to source the brown sugar. I did purchase mine from CAB Foods.
Storage: store in an airtight container to prevent spoilage or softening of the rusks. If they soften for whatever reason then feel free to redry them in the oven at 90℃/194℉ until the unwanted moisture has been removed. Store for up to 6 months.
Storage: store in an airtight container to prevent spoilage or softening of the rusks. If they soften for whatever reason then feel free to redry them in the oven at 90℃/194℉ until the unwanted moisture has been removed. Store for up to 6 months.